Low Salicylate Egg Scramble

by | Aug 21, 2022

To quote the novelist Paulo Coelho, “It’s the simple things in life that are the most extraordinary.” And what could be more simple yet satisfying for breakfast than a plate of scrambled eggs fresh from the pan? Throw in some greens, a generous helping of cheese and a slice or two of fresh crusty bread and you’ve got yourself a nourishing meal to start the day. Yay for life’s little pleasures.

Enjoy xx

Low Salicylate Scramble

Serves 2



  • Peeler
  • Cutting board and knife
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Frypan



2 Tbsp sunflower oil

1/4 green cabbage (shredded)

1/2 cup spring onion (finely chopped)

3 eggs

Salt (for seasoning)

2 handfuls of parmesan (grated)

Handful of chives (finely chopped)

Crusty bread (for serving)



1.) Heat oil in frypan over medium heat. Add shredded cabbage and spring onion, stirring for a couple of minutes to coat with oil. Cover frypan with lid and let cook for 15 minutes, stirring occasionally.

2.) Crack eggs into a small bowl and whisk until combined.

3.) When cabbage mix has cooked, add a generous pinch of salt to season and stir through.

4.) Add parmesan cheese and stir through.

5.) Turn down heat and at the same time add in whisked eggs, stirring through until well combined and eggs are just cooked. Sprinkle in chives and mix through.

6.) Remove from heat. Cover frypan with lid and leave to sit for 5 minutes.

7.) When ready, place crusty bread onto a plate and top with egg scramble.

Note: if you’re able to tolerate any amount of medium salicylate foods, you might like to try adding some grated peeled zucchini for added diversity.

DISCLAIMER: This article is for informational purposes only. It is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. 


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