Spanish Omelette Muffins (low FODMAP)
Low FODMAP savory spanish omelette muffins. Perfect for breakfast, brunch or packed lunch. Eggs, shaved potatoes, chives and peppers. Easy and delish!
Servings: 12 muffins
Ingredients
- 4 tbsp olive oil or garlic infused oil
- 2 medium potatoes peeled and shaved in small pieces
- 6 eggs beaten
- 1/2 cup scallions green tops only, chopped
- 1/2 red bellpeper cut into thin slices
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat oven to 360ºF/180ºC.
- Heat the olive oil in a skillet over medium–high heat.
- Add the shaved potatoes, reduce heat to medium and let them cook for 15 minutes or until tender and slightly golden in the edges.
- Whisk the eggs in a big bowl and add in the scallions, salt and pepper.
- Place the potatoes in the egg mixture and incorporate.
- Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top.
- Bake for about 15 minutes.
- Let cool for 5 minutes, unmold and serve.