Description
This Creamy Spinach and Eggs recipe is a quick and nutritious skillet dish perfect for breakfast or brunch. Sautéed green onions and spinach are combined with Greek yogurt to create a luscious, creamy base, into which eggs are cracked and gently cooked. Served with crusty bread, this meal offers a delightful balance of creamy, savory flavors and is simple to prepare in just 15 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon extra-virgin olive oil
- 3-4 green onions (thinly sliced, both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Seasonings and Dairy
- ½ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
- ½ cup Greek yogurt (Fage 5% preferred)
Proteins
- 4 eggs
Optional
- Crusty bread (for serving)
- Olive oil for drizzling
- Crushed red pepper for sprinkling
- Crumbled feta or grated parmesan/Romano cheese (optional)
Instructions
- Sauté the green onions: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the sliced green onions and cook for 2-3 minutes until softened but not browned, releasing their mild aroma.
- Cook the spinach: Add the baby spinach to the skillet and sauté for 1-2 minutes, stirring occasionally, until wilted. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper to enhance the flavor.
- Incorporate the Greek yogurt: Stir in ½ cup Greek yogurt thoroughly into the spinach and onion mixture to create a creamy texture that enriches the dish.
- Add and cook the eggs: Using the back of a spoon or spatula, make 4 indents in the spinach mixture. Crack one egg into each indentation. Reduce the heat to low, cover the skillet, and cook gently for 5-7 minutes until the egg whites are fully set and yolks reach your preferred doneness.
- Serve: Serve the eggs and creamy spinach immediately, optionally with toasted crusty bread. Drizzle with a little extra olive oil and sprinkle crushed red pepper if desired. Additional salt and pepper can be added to taste.
Notes
- Use other greens: You can substitute baby spinach with mature spinach, baby kale, or arugula. Note that kale requires a longer cooking time and has a more bitter flavor, while arugula provides a peppery note.
- Add cheese: For extra richness, try adding crumbled feta or grated parmesan or Romano cheese either mixed in with the spinach or sprinkled on top once cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 370 mg
