Low FODMAP Salmon Dill Egg Cups
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Learn more →Ingredients
4 servings
- 1 tsp olive oil, plus more for greasing
- 2 cups fresh baby spinach, roughly chopped
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 6 oz cooked salmon, flaked (skin removed)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp sea salt
- ¼ tsp black pepper
- 12 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil.
- 2
Heat 1 tsp olive oil in a skillet over medium heat until shimmering. Add the spinach and cook, stirring, until wilted and any released liquid has evaporated, about 2–3 minutes. Remove from heat.
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