Manchego quesadilla with salad and sous vide eggs. Put a corn tortilla in a hot frying pan and sprinkle with grated manchego. When the cheese melts, top with a second tortilla and flip. Cook until both sides are crispy. I added a salad of mint, parsley, tomato, roast eggplant, zucchini, pepitas, smoked paprika, EVOO and lemon. I cooked the eggs sous vide for 60 mins at 60C, but poached or scrambled would also work just fine. Low #fodmap.