Rebecca Coomes, author of cookbook ‘SIBO Family Favourites’, shares a breakfast recipe with us. The cookbook contains over 60 recipes for people treating Small Intestinal Bacterial Overgrowth.
Serves 2 large serves / 4 small serves
INGREDIENTS
6 free range eggs
1 tbs lard
1 red capsicum, diced
100g free range ham, free from nitrates and sugar, chopped
½ punnet cherry tomatoes, halved
½ cup black olives, pitted and halved
Large handful of rocket leaves, washed
Salt and pepper for seasoning
METHOD
1 Pre-heat the grill to high.
2 Break the eggs into a bowl and whisk until combined. Season with salt and pepper.
3 Heat a large frying pan over a medium heat. Melt the lard then add the capsicum and cook until softened. Add in the ham, cherry tomatoes and olives and stir for 1 minute. Spread evenly over the base of the frying pan.
4 Pour in the egg mixture and reduce the heat to medium-low. Cook until the base has firmed, then place under the grill until the egg mixture is completely cooked through.
5 Remove from the grill and slice into wedges and serve with some rocket.
Note: choose black olives that have been stored in olive oil or brine. Avoid olives in balsamic vinegar as they are not suitable on a SIBO diet.