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Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Fresh chives appears here only as an optional add-on, and the recipe uses just about 1 tablespoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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