Scrambled eggs for Sunday brunch

Ingredients for 6 servings:

• 8 small potatoes
• 2 tsp oil
• 1 red bell pepper(s)
• 8 eggs
• 80 ml low-fat milk
• 100 g smoked salmon
• 1 handful of parsley or chives or cress, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Low FODMAP

Quarter the potatoes, pre-cook in boiling water for 3 minutes, then drain. Heat the oil in a large pan, add the potatoes, and fry until golden on all sides. Dice the bell pepper and add it, frying it, making sure it still has a bite at the end. Meanwhile, beat the eggs with milk and salt, and shred the salmon. Add the egg, herbs, and salmon to the vegetables and stir with a wooden spoon or spatula until combined. Divide among plates and garnish with parsley, if desired.