Description
This Creamy Spinach and Eggs recipe is a quick and nutritious skillet dish perfect for a healthy breakfast or light meal. It features sautéed green onions and baby spinach combined with creamy Greek yogurt, gently cooked along with eggs until tender and flavorful. Serve with crusty bread for a satisfying meal packed with protein and greens.
Ingredients
Scale
Vegetables and Herbs
- 3-4 green onions, thinly sliced (both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Dairy and Eggs
- ½ cup Greek yogurt (Fage 5% preferred)
- 4 eggs
Others
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
- Crusty bread (for serving, optional)
Instructions
- Sauté Green Onions: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the sliced green onions and sauté for 2-3 minutes until they become softened but avoid browning to preserve their delicate flavor.
- Cook Spinach: Add the baby spinach to the skillet and sauté for 1-2 minutes until wilted, stirring occasionally. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper to enhance flavor.
- Incorporate Greek Yogurt: Stir in ½ cup of Greek yogurt into the spinach mixture until fully combined, creating a rich, creamy texture that complements the greens.
- Add Eggs: Using the back of a spoon or spatula, create 4 small indents in the spinach mixture. Crack each egg into an indent carefully.
- Cook Eggs: Reduce the heat to low and cover the skillet. Cook for 5-7 minutes until the egg whites are fully set and the yolks reach your preferred level of doneness. Keep the lid on to gently steam the eggs.
- Serve: Serve the creamy spinach and eggs hot with toasted crusty bread if desired. For extra flavor, drizzle with a little olive oil and sprinkle with crushed red pepper. Adjust seasoning with additional salt and pepper as needed.
Notes
- Use other greens: Substitute baby kale, mature spinach, or arugula as preferred. Keep in mind cooking times vary; kale requires longer and arugula adds a peppery bite.
- Add cheese: Crumbled feta or grated Parmesan or Romano cheese can be added directly to the spinach mixture or sprinkled on top after cooking for extra richness.
Nutrition
- Serving Size: 1 serving (half the recipe)
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 370 mg
