GERD Friendly Green Eggs with Spinach, Parsley & Chives
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Learn more →Ingredients
2 servings
- 4 large eggs
- 2 tbsp water
- ¼ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteBlack 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.
- 1 tbsp olive oil
- 2 cups fresh baby spinach, loosely packed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly slicedIngredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That 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.
Instructions
- 1
Crack the eggs into a mixing bowl, add the water, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat the olive oil in a 10-inch skillet over medium heat until it shimmers. Add the spinach and cook, stirring, until fully wilted and any released liquid has evaporated, about 2 minutes.
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