Print

Creamy Spinach and Eggs

Print Recipe

A delightful mix of creamy Greek yogurt, fresh spinach, and perfectly cooked eggs for a nutritious breakfast.

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 (I prefer Fage 5%)
  • 4 eggs
  • Crusty bread (for serving, optional)

Instructions

  1. Heat the oil in a medium-sized skillet over medium heat, adding the olive oil and letting it shimmer.
  2. Sauté the sliced green onions for 2-3 minutes until fragrant and softened.
  3. Add the baby spinach, kosher salt, and black pepper, stirring continuously for about 3-4 minutes until wilted.
  4. Create a creamy base by lowering the heat, adding Greek yogurt, and mixing well.
  5. Crack the eggs into the pan, leaving them whole or whisking them into the mixture. Cover and cook for 4-6 minutes.
  6. Final touches include adjusting seasoning and serving warm with crusty bread.
  7. Serve and enjoy your delicious dish!

Notes

For variations, consider adding cheese, olives, or sun-dried tomatoes. This dish is best served immediately but can be prepped in advance.

Nutrition

Keywords: breakfast, eggs, spinach, quick recipe, creamy dish

Find it online: https://mapleladle.com/creamy-spinach-and-eggs/