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
Scale
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
