Easy Low FODMAP Spinach and Feta Omelette

Prep 5 mins

Cooking 15 mins

Level super easy

Serve 2

If you’re following a low FODMAP diet, finding delicious and satisfying recipes can sometimes be a challenge. But worry not! We’ve got a straightforward and scrumptious solution for you – a Low FODMAP Spinach and Feta Omelette. Packed with protein, nutrients, and low FODMAP ingredients, this omelette is a perfect choice for a wholesome breakfast or a quick lunch.

Why choose this recipe?

  • Low FODMAP: This recipe is crafted with low FODMAP ingredients, making it suitable for those with sensitive stomachs, digestive issues and medically-diagnosed irritable bowel syndrome (IBS).
  • Protein-Packed: Eggs are a great source of protein, providing you with the energy you need to kickstart your day.
  • Nutrient-Rich: Spinach is rich in vitamins and minerals, adding a nutritional boost to your meal.
  • Quick and Easy: With minimal ingredients and simple steps, this omelette can be whipped up in no time, perfect for busy mornings.
  • Satisfying and Delicious: The combination of sautéed spinach and creamy feta cheese creates a delightful balance of flavours.

Eating delicious and nutritious meals while following a low FODMAP diet doesn’t have to be complicated. This low FODMAP Spinach and Feta Omelette offers a satisfying and flavourful option that’s easy to prepare.

For more low FODMAP recipes and tips subscribe to FODMAPPER magazine today!

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Adjust Servings
5 eggs
1/4 cup lactose-free milk
150g baby spinach
1 tablespoon butter
100g feta, crumbled
1 spring onion, green tips only, to serve (optional)



Preheat the oven to 180°C .
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Whisk eggs and milk in a bowl and set aside.
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Heat a non-stick frying pan over medium-high heat. Add spinach and cook, stirring, for 1-2 minutes or until wilted. Drain liquid from pan and transfer spinach to a bowl.
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Return pan to the heat. Add butter and swirl until melted and pan is coated. Add egg mixture, then top with wilted spinach and crumbled feta. Cover frying pan with a lid, reduce heat to medium and cook until egg is set. Transfer omelette to a plate, slice in half and serve sprinkled with spring onion, if desired.
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