Prep: 10 mins | Cooking Time: 18 mins | Serves: 4

Nutritional Information (per serve): Energy: 580kJ | Protein: 10g | Fat: 7.8g | Fibre: 4.6g

Suitable for: Vegetarian, Dairy Free, Low FODMAP (use garlic infused olive oil instead of garlic)


How to Serve

The perfect winter warmer breakfast. Serve with a slice of multi-grain sourdough to boost the fibre and you’re all ready to go.

  • Drizzle extra virgin olive oil
  • 4 eggs
  • 1 red capsicum, chopped
  • 1 clove garlic, crushed
  • 1 zucchini, chopped
  • 3 cups baby spinach leaves
  • 1 tsp each of thyme, tarragon and oregano
  • 1 tbsp parmesan cheese, finely grated
  • 1/4 cup olives, pitted


  1. Pre-heat oven to 180˚C. Lightly grease four small ramekins with olive oil.
  2. Heat a frying pan and drizzle with extra virgin olive oil so base is lightly coated. Add garlic and capsicum and sauté for 2 minutes.
  3. Add zucchini and 2 cups of baby spinach and sauté until spinach has wilted. Season with herbs then remove from heat
  4. Line the ramekins with fresh baby spinach leaves. Divide cooked vegetables and pitted olives between the four ramekins and sprinkle with parmesan cheese.
  5. Place the ramekins on a baking tray and then carefully crack a whole egg into each ramekin.
  6. Cook in oven for 15-18 minutes or until egg white has set.
  7. Serve hot with a slice of FODMAP friendly toast if desired.