Loaded with peppers, onion and tomatoes, this Spinach and Bell Pepper Egg Bake is the perfect weekend breakfast or as an easy reheating option during the week.
This recipe originally incorporates green onion. Since onion is a high-FODMAP food
ingredient that can typically be one of the MOST problematic for those navigating SIBO,
please omit, or incorporate with personal discretion as tolerated.
Use plain, unsweetened almond milk instead of water. Season the vegetables with your
favourite dried herbs and spices.
This recipe works well with nearly any vegetable (e.g. kale, steamed broccoli, cooked sweet
potato, red onion - if tolerated, or organic, de-stemmed mushrooms).
An 8.5 x 11.5-inch baking dish was used to make six servings. You can also make this using
a 9 x 9-inch baking dish.
Refrigerate in an airtight container for up to 3 days.