Today's recipe is a very simple, yet tasty breakfast. We enjoyed this on our recent trip to the North West Highlands, overlooking an amazing white sandy beach with crystal clear waters.
Here is the recipe for the Spinach and Ricotta Scrambled Eggs (Serves 2) :
Ingredients:
1/2 tbsp coconut oil
1 tsp garlic infused olive oil
2 spring onions, green parts only, sliced
4 eggs (beaten)
2 handfuls spinach
3 tbsp feta, crumbled
Grind of pepper
Pinch of salt
To serve:
1/4 avocado, sliced (1/8 per person is low fodmap)
1/2 lime, juice
Pinch of crushed chillies
Method:
In a small non-stick frying pan, put the coconut oil, garlic infused olive oil, spring onion greens and spinach and gently fry for a couple of minutes til the spinach begins to wilt
Add the eggs, leave for a minute then stir. Continue stirring slowly til it beings to become solid and then add the feta. Mix and stir through for another couple of minutes
Serve with the avocado, smothered in lime juice and sprinkled with crushed chillies