Low FODMAP recipe for 4 people, takes only 20 mins; recipe has olive oil, lardon, egg, chive, brie, red wine vinegar, dijon mustard, cucumber and radish.
Bacon & brie omelette wedges with summer salad
Course: Low FODMAP
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Egg: 6 eggs, lightly beaten
- Cucumber: 1 cucumber, halved, deseeded and sliced on the diagonal
- Chive: small bunch chives, snipped
- Dijon Mustard: 1 tsp Dijon mustard
- Radish: 200g radishes, quartered
- Red Wine Vinegar: 1 tsp red wine vinegar
- Lardon: 200g smoked lardons
- Brie: 100g brie, sliced
Directions
- Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
- Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
- Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.
