Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden.

Drain on kitchen paper.

Heat 2 tsp of the oil in a non-stick frying pan.

Mix together the eggs, lardons, chives and some ground black pepper.

Pour into the frying pan and cook over a low heat until semi-set, then lay the Brie on top.

Grill until set and golden.

Remove from the pan and cut into wedges just before serving.

Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl.

Toss in the cucumber and radishes, and serve alongside the omelette wedges.

Recipe from Good Food magazine


2 tbsp olive oil

200g smoked lardons

6 eggs, lightly beaten

small bunch chives, snipped

100g brie, sliced

1 tsp red wine vinegar

1 tsp Dijon mustard

1 cucumber, halved, deseeded and sliced on the diagonal

200g radishes, quartered

Low FODMAP Recipe - Bacon & Brie omelette wedges with summer salad

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