I find that having two eggs for breakfast sets me up with enough energy to get through to lunch without any dreaded hunger pains. With turmeric for its anti-inflammatory and digestive benefits and added goodness from the vegetables, this breakfast is one of my favorites.
You can even eat it for lunch or dinner, just add a tin of tuna and some extra green veggies to make it into a substantial meal.
It’s also dairy free and gluten free and the ingredients per serving size are also low FODMAP friendly (in line with the Monash University Low FODMAP App at the time of writing).
Serves: 1 Time: 5 minutes
2 tbs olive oil
1/2 cup grated sweet potato
1-2 cups baby spinach
1 tsp dried coriander leaves
1/2 tsp turmeric
Pinch black pepper and salt
Heat the olive oil in a frypan and add the grated sweet potato, baby spinach, dried coriander leaves and turmeric
Stir until the sweet potato has softened and the spinach wilted
Add the two eggs and stir until the eggs are cooked
Remove from the heat and serve with salt and pepper to taste