Low FODMAP Greek Scrambled Eggs

Steps

1. 1Dice the tomato - traditionally the tomato would be grated but I couldn’t be bothered doing this and finely dicing them work well. In a small bowl beat the eggs.
2. 2Heat a medium-sized frypan over medium heat. Add the garlic infused oil and fry the diced tomato for 2 to 3 minutes, stirring often until the juice reduces (you don’t want soggy eggs).
3. 3Next add the olive oil, chives and parsley to the pan, then pour over the eggs. Season with salt and pepper. Allow the egg mixture to sit for 10 seconds, stir, let sit for a few more seconds then gently fold the egg batter 2 - 3 times until the eggs are cooked to your desired texture.
4. 4Serve the low FODMAP Greek scrambled eggs immediately with a side of buttered toast.
5. 5If you want to boost the flavour even more then try adding some crumbled feta or a small pinch of chilli flakes.