Potato, Spinach and Egg Breakfast Bake (Low-FODMAP)

Ingredients

• 2medium potatoes (Yukon Gold or red), thin slices
• 8large eggs
• 240 mlliquid egg whites
• 80 gbaby spinach
• 1red bell pepper
• 50 gold cheddar, grated
• 60 mllactose-free 2% milk
• 2 tspgarlic-infused olive oil
• ¼ tspsalt
• ½ tspblack pepper

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre.

2. Slice the potatoes thinly, about 3 mm (1/8 inch). Toss with the garlic-infused oil in a 20 x 30 cm (8 x 12 inch) baking dish and spread in an even layer.

3. Roast for 15 minutes, until the potatoes start to soften.

   15 min timer

4. Scatter the spinach and diced pepper over the potatoes.

5. Whisk the eggs, egg whites, lactose-free milk, salt and pepper and pour over the vegetables. Sprinkle with the cheddar.

6. Bake for about 15 minutes, until puffed and set in the centre with no liquid egg, 74°C (165°F) inside.

   15 min timer

7. Cool for 5 minutes and cut into 4 squares.

Storing and reheating

Keeps 4 days.