If you’re on the lookout for a simple yet incredibly satisfying breakfast or brunch, you’re going to love this Creamy Spinach and Egg Skillet Recipe. It’s fast, comforting, and packs in wholesome greens with the richness of eggs and Greek yogurt. I absolutely love how this turns out—creamy, flavorful, and just the right balance of fresh and cozy. Trust me, once you try this, it’ll become your go-to for busy mornings or lazy weekends alike.
Why You’ll Love This Recipe
- Quick & Easy: You can whip this up in just 15 minutes, perfect for busy mornings.
- Nutritious & Creamy: The spinach and Greek yogurt combo gives you a punch of vitamins with a velvety texture.
- Versatile & Customizable: You can tweak this recipe with your favorite greens, cheeses, or spices easily.
- Family-Friendly: My family goes crazy for this dish, and it’s gentle on picky eaters who like simple flavors.
Ingredients You’ll Need
These ingredients come together to create a creamy, nutrient-packed dish that’s both vibrant and soothing. I always keep these staples on hand, and you’ll find that even small tweaks make the skillet your own.
- Extra-virgin olive oil: This adds a subtle fruitiness and helps soften the onions and spinach nicely.
- Green onions: Both the white and green parts bring a mild, oniony freshness without overpowering the eggs.
- Baby spinach: Tender and quick to wilt, it adds volume and a lovely mild flavor.
- Kosher salt: Essential to bring out the flavors without making it taste salty.
- Black pepper: Adds a little peppery kick that balances the creamy elements.
- Greek yogurt: The secret to creaminess here—it blends into the spinach beautifully for a soft texture.
- Eggs: The stars of the show, cooked right in the skillet to keep everything cohesive.
- Crusty bread (optional): Perfect for scooping up every last bit of the creamy spinach and eggs.
Variations
I love making this dish my own by switching up a few ingredients based on what’s in season or what my mood calls for. It’s so easy to customize, and you might discover your own family favorites as well.
- Cheesy Spinach and Egg Skillet: I often crumble some feta or sprinkle Parmesan over the spinach before adding the eggs for a tangy twist that my husband especially enjoys.
- Greens Swap: If you’re not a fan of spinach, try baby kale or even arugula. Just remember kale takes a little longer to soften.
- Spice It Up: A pinch of crushed red pepper flakes or a dash of smoked paprika brings some welcome warmth without overwhelming the dish.
- Dairy-Free: Swap the Greek yogurt for a creamy coconut yogurt or avocado to keep it dairy-free while preserving creaminess.
How to Make Creamy Spinach and Egg Skillet Recipe
Step 1: Sauté the Green Onions
Heat your skillet over medium and add the olive oil. Toss in the sliced green onions and sauté them until they’re softened but not browned, about 2 to 3 minutes. The goal here is to unlock their flavor gently without crisping them, which can make them taste bitter.
Step 2: Wilt the Spinach
Add the baby spinach to the skillet and cook for another 1 to 2 minutes, stirring occasionally. You’ll see it quickly wilt down into the pan, transforming into a vibrant, glossy green pile. Season with kosher salt and black pepper to bring out those bright leafy flavors.
Step 3: Stir in the Greek Yogurt
Turn the heat to low and gently fold in the Greek yogurt until it’s well incorporated and creamy. This step is what makes the skillet recipe stand out—your spinach will have a luscious texture that feels indulgent but is actually packed with protein.
Step 4: Add and Cook the Eggs
With the back of your spoon, make four small wells in the spinach mixture, then carefully crack an egg into each one. Cover the skillet and let everything gently cook on low heat for around 5 to 7 minutes until the whites are set but yolks are still a little runny—you can adjust timing here if you prefer fully cooked yolks. This method keeps the eggs tender and melded with the creamy spinach.
Step 5: Finish and Serve
Season again if needed, and if you like, drizzle a bit more olive oil over the top. I’m a fan of sprinkling some crushed red pepper flakes for a touch of heat and serving this with a slice of toasted crusty bread to soak up every delicious bite.
Pro Tips for Making Creamy Spinach and Egg Skillet Recipe
- Use Fresh Greens: I always recommend baby spinach for its tenderness, but fresh kale works too—just give it a bit more time to soften.
- Low and Slow Cooking: Cooking the eggs on low heat under a lid ensures they steam gently without rubbery edges.
- Consistent Slicing: Thinly slicing the green onions helps them soften evenly and blend into the skillet seamlessly.
- Avoid Overcrowding: Give the spinach some room to wilt properly before adding yogurt; this prevents a watery sauce.
How to Serve Creamy Spinach and Egg Skillet Recipe
Garnishes
I’m all about simple garnishes that amp up flavor and texture. I love a drizzle of good-quality olive oil and a sprinkling of crushed red pepper flakes to give it a subtle kick. Freshly cracked black pepper and a sprinkle of grated Parmesan or feta also add a perfect salty finish.
Side Dishes
This skillet pairs beautifully with toasted sourdough or a hearty crusty baguette to scoop up the creamy goodness. On quieter days, I serve it with a fresh tomato salad or some roasted sweet potatoes for a heartier meal.
Creative Ways to Present
For special brunches, I’ve served this in individual mini skillets or cute oven-safe ramekins to make each plate feel extra special. Adding a wedge of lemon on the side lifts the flavors and makes the dish pop on your table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. I recommend separating the eggs from the spinach if possible to keep each element’s texture intact.
Freezing
Honestly, I haven’t had great results freezing this skillet because the eggs tend to get watery when thawed. If you want to prep ahead, consider freezing just the sautéed spinach and adding fresh eggs when reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power to prevent the eggs from overcooking. Adding a splash of water or olive oil helps keep the mixture creamy.
FAQs
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Can I use regular yogurt instead of Greek yogurt in this recipe?
You can, but Greek yogurt has a thicker, creamier texture that really helps create that luscious skillet sauce. If you use regular yogurt, choose a full-fat variety and drain it a bit to remove excess water for the best results.
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What if I prefer runny egg yolks? How do I achieve that?
Cook the eggs over low heat with the lid on for about 5 minutes, then check doneness. Remove the lid as soon as the whites are set but yolks still jiggle slightly. Keep in mind residual heat will continue cooking them after you remove from stove.
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Can I add other vegetables to this skillet?
Absolutely! Chopped tomatoes, mushrooms, or bell peppers sautéed alongside the green onions add great flavor. Just adjust the cooking time accordingly to soften any additional veggies before adding the spinach.
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Is this recipe suitable for meal prepping?
This recipe works best fresh due to the delicate eggs, but you can prep the spinach mixture ahead and store it separately, then cook the eggs when ready to eat. This way you keep the best texture and flavor.
Final Thoughts
This Creamy Spinach and Egg Skillet Recipe is one of those simple dishes that feels special every time I make it. It’s a little creamy, a little fresh, and totally comforting—a real kitchen win. You’ll enjoy how easy it is to customize and how quickly it comes together. Plus, it’s a fantastic way to sneak some greens into your breakfast or brunch routine. Give it a try—I’m pretty sure it’ll become one of your favorite quick meals.
Print
Creamy Spinach and Egg Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A simple and delicious recipe featuring creamy spinach sautéed with green onions and Greek yogurt, topped with perfectly cooked eggs. This nutritious dish pairs beautifully with crusty bread for a satisfying breakfast, brunch, or light meal.
Ingredients
Vegetables & Aromatics
- 3-4 green onions (thinly sliced, both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Dairy & Eggs
- ½ cup Greek yogurt (Fage 5% recommended)
- 4 eggs
Oils & Seasonings
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
Optional
- Crusty bread (for serving)
- Crushed red pepper flakes (for garnish)
Instructions
- Sauté Green Onions: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced green onions and cook until softened but not browned, about 2-3 minutes.
- Cook Spinach: Add 5 ounces of baby spinach to the skillet and sauté until wilted, about 1-2 minutes, stirring occasionally. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Mix in ½ cup Greek yogurt until fully combined and creamy.
- Add Eggs: Using the back of a spoon or spatula, make 4 small indents in the spinach mixture. Crack one egg into each indent carefully.
- Cook Eggs Covered: Lower the heat to low and cover the skillet. Cook the eggs until the whites are set and the yolks are done to your liking, approximately 5-7 minutes.
- Serve: Optionally serve with toasted crusty bread. Season with additional salt, pepper, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if desired.
Notes
- You can substitute baby spinach with mature spinach, baby kale, or other leafy greens, though cooking time and flavor will vary.
- For extra flavor, add crumbled feta, grated Parmesan, or Romano cheese either mixed into the spinach or sprinkled on top after cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 210 mg
