GERD Friendly Salmon Dill Egg Cups
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Learn more →Ingredients
4 servings
- 1 tsp olive oil, plus more for greasing
- 2 cups fresh baby spinach, roughly chopped
- 6 oz cooked salmon, flaked (skin removed)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp sea salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 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.
- 12 large eggs
For serving
- 1 tbsp fresh chives, thinly sliced (optional)Ingredient note
Fresh chives appears here only as an optional add-on, and the recipe uses just about 3/4 teaspoon 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.
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil.
- 2
Heat 1 tsp olive oil in a skillet over medium heat until shimmering. Add the spinach and cook, stirring, until wilted and any released liquid has evaporated, about 2–3 minutes. Remove from heat.
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