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low fodmap baked omelette

Baked Omelette

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 courgette
  • 160 g frozen spinach defrosted
  • 10 cherry tomatoes
  • 6 eggs
  • 60 g cheese grated, or dairy-free alternative (optional)
  • salt and pepper to taste


  • Preheat the oven to 180C.
  • Brush an oven proof dish with oil. (Mine is a 26x20cm oval).
  • Stand a box grater in the dish and grate the courgette. Add the spinach.
  • In a large bowl, whisk 6 eggs with a little salt and pepper. Pour into your dish and mix with the vegetables to combine.
  • Cut the cherry tomatoes in half and place cut side up around the edge of the dish, on top of the egg mixture.
  • Top with grated cheese or dairy-free alternative (optional)
  • Bake in the oven for 30 minutes or until golden brown on top.