Low FODMAP Scrambled Eggs with Smoked Salmon and Spinach
Protein-rich scrambled eggs loaded with smoked salmon and fresh spinach. An elegant, satisfying breakfast ready in minutes.
Instructions
- 1
Beat the eggs, milk, salt, and pepper in a medium bowl until frothy.
- 2
Add the chopped spinach and salmon pieces to the egg mixture. Stir to combine.
- 3
Heat the butter in a skillet over medium heat until melted and hot.
- 4
Pour in the egg mixture.
- 5
As the eggs begin to set, gently pull them across the skillet with a spatula to form soft curds.
- 6
Continue cooking, pushing and folding gently, until eggs are thickened with no visible liquid remaining.
- 7
Don't stir constantly - let curds form between movements.
- 8
Remove from heat while eggs are still slightly soft (they'll continue cooking).
- 9
Serve immediately, garnished with fresh dill if desired.
- 10
Pair with gluten-free toast or roasted potatoes.
FODMAP Notes
Eggs are FODMAP-free. Smoked salmon is safe. Spinach can be eaten freely. Use lactose-free milk. This high-protein breakfast pairs well with a starchy side like 1/2 cup roasted potatoes or gluten-free toast.
Tips
- 💡 Remove from heat just before eggs are fully set - they continue cooking
- 💡 Don't stir constantly or eggs become rubbery
- 💡 Add capers for extra flavor
- 💡 Serve over rice for a complete meal
Recipe Notes
Scrambled eggs take just minutes to make, so they’re perfect for a quick, protein-rich breakfast. The smoked salmon adds elegance and omega-3s, while spinach provides vitamins.
Substitutions
- Protein: Diced ham or turkey
- Greens: Arugula or kale
- Add-ins: Chives or scallion greens
Storage
- Best: Serve immediately
- Eggs don’t reheat well
FODMAP Stacking Note
One serving is low FODMAP. Pair with appropriate portion of starchy vegetables if desired.
Related Recipes
- Low FODMAP Eggs Benedict
- Low FODMAP Sausage and Egg Omelet
- Low FODMAP Breakfast Wrap