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Low FODMAP Bruschetta Omelet

Low FODMAP Bruschetta Omelet on plate with side salad
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Ready to shake up your eggs? Try this low FODMAP bruschetta omelet. Made with fresh veggies and herbs, this classic omelet is a great way to start your day.

Ingredients

  • 2 roma tomatoes, diced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 6 fresh basil leaves, torn
  • 2 tbsp chèvre cheese, crumbled
  • 4 lg eggs, room temperature
  • 2 tbsp unsalted butter, divided

Instructions

  1. Mix roma tomatoes, olive oil, and salt and pepper in a small bowl and set aside for 5-10 minutes. 
  2. Add eggs to a mixing bowl and gently stir with a fork. You want to blend the eggs and their yolks without adding any air or making them frothy. 
  3. Warm an 8 to 10″ frying pan over medium-high heat. Add 1 tbsp of butter and gently swish it around to thoroughly coat the bottom and sides of the pan. When you can smell the butter (but it isn’t brown), you’re ready to add your eggs. 
  4. Add 1/2 a cup of eggs to the frying pan and shuffle it back and forth so the eggs spread out evenly on the bottom of the pan. While you continue to shake the eggs from side to side, take a fork and swish the top layer of the eggs to move the liquid egg around. The fork should be flat as you move it around so you don’t break the cooked egg underneath. 
  5. Once the omelet is almost fully solid, remove the pan from the heat and continue to shake and stir the uncooked portions of the egg until it has cooked through.
  6. Quickly add your prepared basil and chèvre cheese to your bruschetta mixture and add 1/2 a cup of bruschetta mixture to the center of your egg. To create a half-folded omelet, gently fold one side of the omelet over the other and slide the omelet onto your plate. 
    If you want a proper French-style omelet, fold one-third of the omelet over the center, then slide the open portion of the omelet onto the plate. Once it’s in place, turn the pan at a 90-degree angle to create a third fold and tuck the edges underneath the omelet. 

Notes

The trick to an amazing omelet is to start with room temperature eggs. To get your eggs to the right temperature, let them rest in a bowl of warm tap water for 5 minutes before mixing them. 

Since omelets are ready in a flash, it’s also a good idea to have all your filling ingredients prepped and close by. 

Find it online: https://www.fodmapformula.com/low-fodmap-bruschetta-omelet/