Low FODMAP Whole30 Everything-Seasoned Veggie Scrambled Eggs
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Learn more →Ingredients
2 servings
- 4 large eggs
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp ghee
- ½ medium red bell pepper, finely diced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ½ medium zucchini, finely diced
Ingredient noteA serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- 1 cup baby spinach
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.
- 1 tsp everything bagel seasoning, plus more to taste
Instructions
- 1
Crack the eggs into a mixing bowl, add the water, salt, and black pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat the ghee in a 12-inch nonstick skillet over medium heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to turn golden, about 4–5 minutes.
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