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Low FODMAP omelet on white plate with garden salad

Low FODMAP Omelet with Salmon

  • Author: Amy Agur
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


This easy low FODMAP omelet with salmon is so good you’ll forget it’s low FODMAP!


  • 2 tbsp unsalted butter, divided
  • 1 fresh salmon filet or 1 can of salmon packed in water (100 g)
  • 2 tbsp fresh chives, diced
  • 1/4 cup red pepper, diced
  • 4 eggs
  • 1/4 cup cheddar cheese, shredded


  1. Heat up 1 tbsp of butter in a medium-sized frying pan over medium heat. Add the salmon, chives, and pepper and sautee for 2-3 minutes (or until the pepper is soft). Set aside.
  2. Place your eggs in a small bowl and gently mix them together with a fork (don’t whip them). Melt the remaining butter in the pan and add the eggs. As the eggs are setting, lightly lift the edges of the omelet to let the uncooked egg flow underneath.
  3. Once the egg is cooked, spread the salmon mixture over one half of the omelet and cover with cheese. Fold the remaining half of the omelet over the filling and cover the frying pan with a lid for 1-2 minutes to let the cheese melt. Once the cheese has melted, cut the omelet in half and serve immedaitely.


Recommended low FODMAP serving – 1/2 – 1 omelet per sitting.

  • Prep Time: 5
  • Cook Time: 10
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american


  • Serving Size: 1/2 omelet
  • Calories: 286
  • Sugar: 1 g
  • Sodium: 280 mg
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 20 g
  • Cholesterol: 336 mg

Keywords: salmon omelet, salmon and cheese omelet,