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Low FODMAP Spinach & Olive Egg Muffin Recipe

Low FODMAP Spinach and Olive Egg Muffin Recipe — this is one delicious low fodmap breakfast or low fodmap snacak recipe that's sure to become a new favorite!

Perfect addition to your low fodmap breakfast recipe collection! Good as a low fodmap snack too!

 

Servings-2

Ingredients

To make our Low FODMAP Spinach and Olive Egg Muffin Recipe, you will need the following:

  • ⅔ cup frozen spinach, thawed and excess water removed 
  • ½ cup Kalamata or other olives, pitted
  • ¼ cup sun-dried tomatoes, chopped
  • 6 large eggs, free-range or organic
  • 1 oz. aged goat cheese or other hard cheese like parmesan (optional if tolerated)
  • Casa De Santé Tuscan Herb seasoning

 

Preparation

To make our Low FODMAP Spinach and Olive Egg Muffin Recipe, follow these steps:

  1. Preheat oven to 350F and prepare a greased muffin pan.
  2. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. 
  3. Crack the eggs into a bowl, and season with Casa De Santé Tuscan Herb seasoning to taste. Mix until well combined.
  4. Divide the spinach, aged goat cheese (optional), sun-dried tomatoes and olives evenly into the muffin pan. Pour in the egg and transfer into the oven.
  5. Bake for 20-25 minutes or until browned on top and cooked inside.
  6. When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!
  7. Note: You can also use fresh spinach and blanch it in boiling water for just a minute. Then, transfer to cold or icy water to cool down and stop cooking.
  8. Finally, squeeze out the excess water before using.

 

320 calories (per serving without cheese)
Vegetarian, GF, Soy-free, Dairy-free (if omitting cheese)

 

For more amazing low fodmap breakfast recipes, click here.

Love this low fodmap recipe? Feel free to share! We hope you enjoyed our low fodmap breakfast recipe from Casa de Sante— Low FODMAP Spinach and Olive Egg Muffin Recipe!

 


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