This quick and healthy Spring Spinach and Egg Skillet is perfect for a nutritious breakfast or a light dinner. It’s loaded with fresh spring vegetables and topped with perfectly cooked eggs.
Spring Spinach and Egg Skillet
This quick and healthy Spring Spinach and Egg Skillet is perfect for a nutritious breakfast or a light dinner. It’s loaded with fresh spring vegetables and topped with perfectly cooked eggs.
Ingredients
- 1 tablespoon olive oil extra virgin
- 2 cups fresh spinach washed and chopped
- 1 small onion chopped
- 1 cup cherry tomatoes halved
- 4 eggs organic
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until translucent, about 3-4 minutes.
- Stir in the cherry tomatoes and spinach, and cook for another 2-3 minutes until the spinach is wilted.
- Make four small wells in the vegetable mixture and crack an egg into each well.
- Cover the skillet and cook until the egg whites are set but the yolk is still runny, about 5 minutes.
- Season with salt and black pepper and serve immediately.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 372mgSodium: 420mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 3600IUVitamin C: 24mgCalcium: 100mgIron: 4mg
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