Original recipe from Health-Bent. My modified ingredients below. I do not eat fresh onions (except for green onions) due to high FODMAPs and indigestibility.
1 Tbsp butter
1 red bell pepper, chopped
leftover chicken, chopped
2 green onions, sliced
1 handful cilantro, chopped
1/2 cup salsa verde (I use Herdez brand)
1 tomato, sliced
6 eggs
1 pinch of salt per egg
Preheat oven to 375. Heat oven-proof skillet on medium-high. Add butter; allow to melt and stop sizzling. Add bell pepper; cook until softened. Add chicken; cook until lightly browned. Add green onions, cilantro, and salsa verde; stir. Lay tomatoes on top in 1 layer.
Mix eggs in separate bowl with salt. Pour gently into skillet. Cook on stove-top until middle 1/4 of the eggs are mostly cooked. Transfer to oven and cook about 15 minutes, until done.
