Description
This Creamy Spinach and Eggs dish is a quick and nutritious high-protein recipe perfect for breakfast or brunch. Fresh baby spinach is sautéed with green onions and olive oil, then mixed with Greek yogurt for a creamy texture. Eggs are gently cooked in the same pan, making this a one-pan meal that’s ready in just 15 minutes. Enjoy it on its own or with crusty bread for a complete meal. Perfect for those looking for healthy recipes easy to prepare, fine dining recipes with a rustic touch, and quick dinner ideas that are both satisfying and packed with nutrients.
Ingredients
Units
Scale
- 1 tablespoon extra-virgin olive oil
- 3–4 green onions, thinly sliced (both white and green parts)
- 5 oz. baby spinach (about 4 cups)
- 1/2 teaspoon kosher salt (plus more if needed)
- 1/4 teaspoon black pepper (plus more if needed)
- 1/2 cup Greek yogurt (preferably Fage 5%)
- 4 eggs
- Crusty bread (for serving, optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté for 2-3 minutes until softened.
- Add the baby spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper.
- Stir in the Greek yogurt until well combined.
- Create 4 small wells in the spinach mixture and crack the eggs into them.
- Lower the heat, cover the skillet, and cook for 5-7 minutes until the egg whites are set but yolks remain slightly runny (or cook longer for firmer yolks).
- Serve with toasted crusty bread if desired. Drizzle with olive oil and sprinkle with crushed red pepper for extra flavor.
Notes
- For a richer flavor, try adding a sprinkle of Parmesan cheese or feta before serving.
- If you prefer firmer egg yolks, cook for an additional 1-2 minutes.
- Serve with a side of avocado or a fresh tomato salad for a more balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 241
- Sugar: 4g
- Sodium: 520mg
- Fat: 15 g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg