easy as (pizza) pie – a sibo-friendly breakfast pizza

Here at The Healthy Gut, we know that breakfast can be the most challenging meal of the day. We also know that it can be even more of a challenge when you are treating your SIBO. In today’s episode of the SIBO Cooking Show, Rebecca Coomes shows you how to prepare what is possibly the world’s most versatile Breakfast Pizza.

 

This well-balanced dish puts the add-ins front and centre. The sliced ham blends perfectly with the lightly fried veg and comes together so that every bite is different but just as delicious as the last. We love pairing the Breakfast Pizza with a rocket salad, but you have lots of room to get creative with your side serve. As always when treating SIBO, keep your body’s needs in mind. If you can’t tolerate a particular vegetable used in the recipe, you can swap it for something you know your body loves.

If you don’t have any pork lard on hand and you can tolerate dairy, feel free to substitute ghee as your cooking oil. Check out last week’s episode of the SIBO Cooking Show if you missed the how-to.

The Breakfast Pizza, which you can find in the SIBO Family Favourites cookbook, is the perfect make-ahead breakfast. It’s easy to pack and bring to the office, or you can reheat it for lunch, and we promise we won’t tell if you have it for dinner too.

Salt and pepper for seasoning

the-healthy-gut-sibo-friendly-Breakfast Pizza

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
Pre-heat the grill to high.

Break the eggs into a bowl and whisk until combined. Season with salt and pepper. Heat a large frying pan over a medium heat. Melt the lard then add the capsicum and cook until softened. Add the ham, cherry tomatoes and olives and stir for 1 minute. Spread evenly over the base of the frying pan.

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.

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.

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