Light Omelet with Chicken and Spinach

 

Ingredients

· 4 large eggs

· 1/4 cup roughly chopped basil

· 1/4 cup roughly chopped flat-leaf parsley

· Salt and freshly ground black pepper

· 1 tablespoon canola oil

· 1/2 cup shredded cooked chicken

· Small handful of baby spinach leaves, rinsed, dried, and chopped

· 1/2 red bell pepper, diced

· 1/4 cup grated cheddar

 

Steps

1. Whisk together the eggs, basil, and parsley in a medium bowl. Season with salt and pepper.

2. Heat the oil in a medium frying pan over medium heat. Add the egg mixture and tilt to coat the bottom of the pan. Cook until almost set on top. Using a spatula or pancake turner, carefully lift the edges and shake the omelet loose.

3. Scatter the chicken, spinach, bell pepper, and cheese over one half of the omelet. Fold the other half over the top to cover the filling. Cook briefly until the filling is heated through and the cheese is starting to melt. Slide the omelet out of the pan and cut it in half (or just serve whole with two forks!). If preferred, you can split the ingredients in half and make 2 smaller omelets.

 

From: The Low-FODMAP Diet Cookbook

By: Sue Shepherd, PhD