I’m a morning person. I always have been. I used to pretend that I wasn’t, but I was. Totally am. lol I can’t sleep past 8, even on the weekends, and that’s pushing it. I just can’t wake up at 9 or 10 in the morning and say that I did all that I could with my day.
Anyway, for the longest time, I couldn’t eat breakfast. I would maybe munch on some fruit during break time at work which rolled around at 10 but sometimes I would just go until lunch time without eating anything.
I was always nauseous when I woke up, and on many occasions, I would even vomit. Sometimes not even food, just bile. When I finally went to my gastro and got an endoscopy, I was told on top of Acid Reflux, I had GERD and a hiatial hernia. Soooo awesome. (NOT)
I was definitely in denial for a while, I mean I love hamburgers. And fries. High-fat products like this are the worst for acid reflux, of course, the milkshake is included in that as well. My favorite meal. Gone. Turkey burgers are not the same, don’t do it. Don’t say it. (Insert disgusted emoji face here)
But alas, my condition was worsening, and let’s face it, AF and GERD only get worse if you don’t treat them properly. Which brings me to this recipe! As I started changing my habits dietary and lifestyle, I began to notice subtle changes. I wasn’t nauseous in the morning anymore, I hadn’t thrown up in a while, and one morning discovered….my stomach…grumbling? Was I actually hungry in the morning instead of hanging my head over a toilet vomiting? The answer was yes. And I was so happy!
The first thing I did was leap for a box of Rice Krispie cereal with strawberries and blueberries. This was just a treat for me, I love cereal as a snack, but not as a power booster for my mornings.
This though, this Spinach Kale, and Pea Fritatta. Now, this is a breakfast I can start my morning with. You have the spinach, which is an excellent source of Fiber, along with some Vitamin C, E, and Calcium. With the kale, you have Iron and other great supplements like Potassium and Vitamin B6. Peas are very low in saturated fat and are great sources of fiber.
I found a recipe for a Spinach Fritatta in The Easy Acid Reflux Cookbook by Karen Frazier and as usual, put my own spin on it. Scroll below for the Spinach Kale, and Pea Breakfast Fritatta I came up with!
2 tsp Extra Virgin Olive Oil
8 oz (1 bag) of fresh Spinach
1/2 Cup fresh Kale
1 Cup Peas (fresh, or frozen works too)
1/s tsp Sea Salt
1 tsp Nutmeg
6 eggs, beaten
2 Tbsp water
INSTRUCTIONS: PREHEAT OVEN TO 375°F
- Heat the olive oil in a skillet(oven proof if you have it. If not, you can transfer the frittata to a baking dish later) on medium heat.
- Add the spinach, kale, peas, salt, and nutmeg. Cook for about 2 minutes making sure everything is spread evenly over the bottom of the pan.
- In a separate bowl, whisk the eggs and water. Add to the skillet and cook for another 2-3 minutes.
- At this time, if your skillet is not ovenproof, transfer the frittata to a 9″ pie pan. Bake in the oven for another 8 to 10 minutes. Serve warm for a healthy breakfast or dinner!