This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!
Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.
This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either. It’s great any time of day.
Similarly to shakshuka, the eggs are cracked directly into the mixture in the skillet and cooked until the whites are set. No worrying about heating up your oven or getting another pan dirty!
This spinach and eggs recipe couldn’t be easier or faster to make. Let’s get to it!
Ingredients and Substitutions
- Green onions (scallions) – feel free to use thinly sliced red or yellow onion here, or shallots, or even leeks.
- Baby spinach – you can use another green, like mature spinach, kale, arugula, etc. Keep in mind different greens have different cooking times and flavors (kale tends to be a bit more bitter, arugula a bit peppery).
- Greek yogurt – I recommend full-fat. My favorite kind is Fage 5%.
- Eggs – the recipe calls for four, but if you can squeeze more in the skillet be my guest!
- Olive oil, salt, and pepper – and some crushed red pepper for a little spice if you want!
- Toasted crusty bread – for serving, if you want.
How to make Creamy Spinach and Eggs
First, heat up some olive oil in a skillet. Then sauté the green onions until softened. Add the spinach and sauté until softened. Stir in some Greek yogurt along with some salt and pepper. Then create little nooks in the mixture to crack eggs directly into. Cover the skillet and cook until the eggs are done to your liking! Ta-da! Told you it was easy.
Variations
I love the idea of making this recipe your own. Though it’s excellent as written, here are some ideas to change this recipe up a bit.
- Add cheese: crumbled feta or grated parmesan or Romano would be great here! Add it directly to the spinach mixture with the yogurt, or wait until it’s done cooking to sprinkle on top.
- Spice it up: add hot sauce or cayenne pepper to the spinach mixture, or sauté a jalapeño pepper with the green onions.
- Add other veggies: mushrooms, bell peppers, tomatoes, etc. would be a great addition. Just cook in the skillet before adding the spinach.
Tips and tricks
- A nonstick skillet will work best for this recipe. Make sure to use one with a lid!
- If serving with bread, I recommend drizzling the bread with olive oil and toasting it on both sides in the skillet before making this recipe. Sprinkle the toasted bread with some flaky sea salt. Yum yum.
Other easy egg recipes
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Creamy Spinach and Eggs
Equipment
- 12-inch skillet with cover (nonstick works best in my experience)
Ingredients
- 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 (I prefer Fage 5%)
- 4 eggs
- crusty bread (for serving, optional)
Instructions
- Heat the 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the sliced 3-4 green onions and sauté until softened but not too brown, approximately 2-3 minutes.
- Add the 5 oz. baby spinach and sauté until wilted, about 1-2 minutes, stirring occasionally. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in the ½ cup Greek yogurt until well incorporated into the spinach mixture.
- Using the back of a spoon or spatula, create 4 indents in the spinach mixture. Crack the 4 eggs directly into the nooks. Turn the heat to low and cover the skillet. Cook until the egg whites have fully cooked and yolks are cooked to your desired doneness (about 5-7 minutes).
- Serve with toasted crusty bread if desired and season with more salt and pepper if needed. I like to drizzle the eggs and spinach with a little more olive oil and sprinkle some crushed red pepper on when serving.
Notes
- Use other greens: use prepped mature spinach, baby kale, or other greens if desired. Keep in mind, different greens require different cooking times (kale will take a bit longer to cook) and yield a different flavor (some are more bitter, like kale, or more peppery in flavor, like arugula).
- Add cheese: crumbled feta or grated parmesan/Romano cheese would be delicious with this! Add it to the spinach mixture directly or sprinkle on top when it’s done cooking.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Patsy Gallery
This recipe was fabulous! I sauteed a shallot and used about 2 T of sharp white cheddar on top of the eggs and spinach as they were cooking. Went together quick and was tasty. I will put on repeat.
Elizabeth Lindemann
So glad you liked it! Love the idea of adding cheddar, thanks for sharing that tip!