Spring spinach and egg skillet is a light yet satisfying dish that’s perfect for breakfast, brunch, or even a quick weeknight dinner. With fresh, tender spinach, rich eggs, and a burst of seasonal flavors, this skillet meal is packed with nutrients and quick to make. It’s a great way to get your greens in and enjoy a delicious, wholesome meal in under 30 minutes.
To begin, heat a tablespoon of olive oil or butter in a large skillet over medium heat. Once the oil is hot, add fresh spinach leaves. A generous handful of spinach will quickly wilt down, so don’t be afraid to pack it into the pan. Stir the spinach occasionally, allowing it to cook for 2-3 minutes until it’s fully wilted and tender.
Once the spinach is cooked, season it with salt, pepper, and a pinch of garlic powder or fresh minced garlic for added flavor. Garlic brings a savory note that enhances the freshness of the spinach without overpowering it. For extra brightness, you can also squeeze in a bit of lemon juice or zest to bring out the vibrant flavors of the spring vegetables.
Now, create little wells in the spinach with the back of a spoon. Crack an egg into each well, making sure not to break the yolks. Depending on how you like your eggs, cover the skillet with a lid and let the eggs cook for about 3-5 minutes, or until the whites are set but the yolks remain runny. For firmer yolks, leave the skillet on the heat for a few extra minutes until the eggs are cooked to your liking.
Once the eggs are cooked, sprinkle a handful of grated Parmesan or crumbled feta cheese over the top for a bit of richness and flavor. If you prefer a more robust flavor, you could add a few slices of avocado or a handful of cherry tomatoes to the skillet. A drizzle of olive oil or a sprinkle of fresh herbs like parsley or basil will also elevate the dish and give it an even fresher, more vibrant finish.
Serve the spring spinach and egg skillet directly from the pan for a rustic and comforting meal. This dish pairs wonderfully with a slice of whole-grain toast or a side of roasted potatoes to round out the meal.
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
