Description
Creamy Spinach and Eggs combines tender baby spinach, green onions, Greek yogurt, and eggs in one skillet for a simple, savory breakfast served with optional crusty bread.
Ingredients
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
- ½ teaspoon kosher salt, plus more if needed
- ¼ teaspoon black pepper, plus more if needed
- ½ cup Greek yogurt
- 4 eggs
- Crusty bread, for serving, optional
Instructions
- Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat.
- Add the thinly sliced green onions, using both the white and green parts. Cook until softened and fragrant, stirring occasionally.
- Add the baby spinach and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir as the spinach cooks until the leaves are wilted and tender.
- Stir in the Greek yogurt until it is evenly incorporated and the spinach mixture is creamy. Taste and add more salt or black pepper if needed.
- Crack the 4 eggs into the skillet over the creamy spinach mixture.
- Cook until the eggs reach your preferred level of doneness.
- Serve warm with crusty bread, if desired.
Notes
- Use both the white and green parts of the green onions for the intended flavor.
- Taste the creamy spinach mixture before serving and adjust the salt and black pepper as needed.
- Crusty bread is optional but pairs well with the creamy spinach and eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 400 calories per serving, without optional bread
Keywords: creamy spinach and eggs, spinach and eggs, creamy spinach eggs recipe, Greek yogurt spinach eggs, skillet spinach and eggs, easy spinach breakfast