Low FODMAP 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
- 1 tbsp olive oil
- 2 cups fresh baby spinach, loosely packed
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
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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