Low FODMAP Salmon & Spinach Omelette with Cherry Tomatoes

Ingredients

MAKE GLUTEN FREE

Servings:

Salmon & Spinach Omelette

6   large egg
1.5   low FODMAP milk
0.125   paprika*
1   salt & pepper
2   neutral oil (rice bran, canola, sunflower)
210   plain pink salmon (canned)*
2   sesame oil
60   spinach (washed & finely shredded)
2   fresh parsley (finely chopped)
8   cherry tomato

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • large frypan
  • medium frypan

Low FODMAP Salmon & Spinach Omelette with Cherry Tomatoes

Last updated Apr 8th, 2019

PREP IN 5 MIN
COOKS IN 15 MIN
SERVES 2

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Breakfast, Lunch

This salmon and spinach omelette makes a tasty low FODMAP brunch and is easy to throw together on a lazy Sunday morning or make during the week for a quick lunch.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

Servings:

Salmon & Spinach Omelette

6   large egg
1.5   low FODMAP milk
0.125   paprika*
1   salt & pepper
2   neutral oil (rice bran, canola, sunflower)
210   plain pink salmon (canned)*
2   sesame oil
60   spinach (washed & finely shredded)
2   fresh parsley (finely chopped)
8   cherry tomato

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • large frypan
  • medium frypan

Nutrition per serve

    | |
Calories 534
Fat 33.2g
Saturates 9.5g
Protein 49.3g
Carbs 8.3g
Sugars 5.9g
Fibre 1.9g
Salt 0.8g
Iron 5.3mg
Calcium 460.5mg
Calories 528
Fat 33.1g
Saturates 9.5g
Protein 49.3g
Carbs 7.3g
Sugars 5.3g
Fibre 1.8g
Salt 0.8g
Iron 5.3mg
Calcium 448.6mg
Calories 534
Fat 33.2g
Saturates 9.5g
Protein 49.3g
Carbs 8.3g
Sugars 5.9g
Fibre 1.9g
Salt 0.8g
Iron 5.3mg
Calcium 460.5mg
    | | |
  1. Mix the eggs together with the low FODMAP milk until well combined. Then season with salt and pepper.
  2. Heat a medium sized non-stick fry pan over medium-low heat, add a little bit of neutral oil and pour the egg mixture in. Alternatively you can cook smaller omelettes in a small non-stick fry pan, but you will need to cook them one after another which is a bit more time consuming. Sprinkle paprika over the top of the omelette mixture and cook until firm. Turn down the heat to medium low. If the top of the omelette isn't cooked after eight minutes, flip the omelette and cook for a further minute or place it in the oven under high grill. Make sure you keep an eye on the pan while the omelette cooks, and turn down the heat if the omelette looks like it might burn.
  3. While the omelette cooks prepare the salmon and spinach. Drain the salmon and then remove it from the tin. Place the salmon in a small bowl and mix through the sesame oil, parsley and some salt and pepper. Heat a large non-stick fry pan over medium heat, add the salmon mixture and heat through. Then add the washed and shredded spinach and cook until the spinach wilts.
  4. Serve the salmon and spinach mixture on the omelette and top with halved cherry tomatoes and a few grinds of black pepper.

Buying Tips

Make sure you buy plain canned salmon that doesn’t have added high FODMAP ingredients like onion or garlic. You can use fresh salmon if you prefer, but you will need to cook it first.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More