GERD Friendly Spinach and Cheese Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
- 3 tbsp garlic-infused oil, divided
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions 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 scallions, please tap it and change its rating to Red.
- 5 oz (about 5 packed cups) fresh baby spinach
- ¼ tsp 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.
- ¾ cup shredded cheddar cheese
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk the eggs with the salt and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
- 2
Heat 2 tbsp of the garlic-infused oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1–2 minutes.
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