Dinner
Scrambled Eggs with Potatoes and Spinach
Soft scrambled eggs meet diced potatoes and gently wilted young spinach for an easy, warm dinner. Four eggs make the plate protein-rich, while the cooking stays gentle and lower-fat.
- Vegetarian
- Gluten-free
- High-protein
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Ingredients
- 4 eggs
- 250 g cooked potatoes
- 100 g young spinach
- 1 tsp rapeseed oil
- 1 pinch salt
Method
- Dice the potatoes. Wilt the spinach briefly with a little water.
- Warm the oil gently, heat the potatoes through.
- Add the spinach, then the whisked eggs and let set softly.
- Season with a pinch of salt.
Why this recipe is gentle
Everything cooks over mild heat in a non-stick pan with just a teaspoon of oil, seasoned only with a pinch of salt rather than onion, garlic or spice. The eggs supply the protein, and young spinach with cooked potatoes make a soft, easy-going base.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Let the eggs set softly rather than frying them dry, so the scramble stays tender and mild.
- Young leaf spinach is very tender; a brief wilt is enough and long cooking isn't needed.
- Adjust fat level, portion size and personal triggers to your own tolerance.
