If you’re looking for a breakfast (or anytime!) dish that’s bursting with flavor yet super simple to whip up, you’ve got to try my Creamy Spinach and Egg Skillet Recipe. It’s one of those recipes that feels indulgent but is actually wholesome, thanks to the fresh spinach and creamy Greek yogurt. I absolutely love how this turns out every single time—soft, creamy, and packed with vibrant greens and perfectly cooked eggs. Stick with me here, because once you try this, it might just become your go-to recipe for those busy mornings or lazy weekends.
Why You’ll Love This Recipe
- Super Quick to Make: You’ll have a wholesome, satisfying dish on the table in just about 15 minutes.
- Creamy & Comforting Texture: The Greek yogurt adds a tangy creaminess that pairs perfectly with sautéed spinach and eggs.
- Flexible & Customizable: You can easily swap greens or add cheese to make it your own.
- Healthy & Delicious: It’s packed with nutrients, yet feels indulgent enough to satisfy any craving.
Ingredients You’ll Need
These simple ingredients come together so beautifully in this recipe. I love how the fresh baby spinach wilts down just right, while the green onions add a mild, sweet depth. Greek yogurt is the secret weapon here—it gives the whole skillet a luscious texture without heaviness.
- Extra-virgin olive oil: Use a good-quality one; it adds subtle fruity notes and helps soften the greens.
- Green onions: Both the white and green parts give fresh flavor and a slight bite—slice them thinly for even cooking.
- Baby spinach: Fresh and tender, it cooks quickly and keeps the dish bright and green.
- Kosher salt & black pepper: Essential for seasoning; don’t be shy to adjust according to your taste.
- Greek yogurt: I use Fage 5% because it’s creamy without being sour—feel free to pick your favorite brand.
- Eggs: Fresh eggs work best; they’re the star here, cooked right in the spinach mixture.
- Crusty bread (optional): Perfect for scooping up every bit of this creamy goodness.
Variations
I love to switch things up depending on what I have on hand or my mood. This recipe is a fantastic base you can personalize however you want!
- Use other greens: I’ve tried this with kale and arugula—kale gives it a lovely earthy flavor but takes longer to cook, while arugula adds a nice peppery kick.
- Add cheese: My family goes crazy when I sprinkle crumbled feta or grated Parmesan on top—such a tasty upgrade!
- Spice it up: Sometimes, I like adding a pinch of crushed red pepper or smoked paprika to give the dish a little heat and smokiness.
- Make it vegan: Swap the eggs and Greek yogurt for tofu scramble and a dollop of cashew cream for an amazing plant-based twist.
How to Make Creamy Spinach and Egg Skillet Recipe
Step 1: Sauté Green Onions Until Soft and Fragrant
Start by heating your olive oil in a large skillet over medium heat. Add the thinly sliced green onions and cook for about 2 to 3 minutes. You want them softened but not browned—this gentle cooking helps release their sweetness without turning bitter. I discovered this trick when I first tried rushing the onions, and the flavor wasn’t nearly as nice.
Step 2: Wilt the Spinach and Season
Next, toss in the baby spinach. It will seem like a lot, but it quickly wilts down. Stir occasionally and cook until just wilted, which usually takes about 1 to 2 minutes. Then, sprinkle in kosher salt and black pepper. This is your moment to build flavor—season thoughtfully. The salt helps draw out moisture and balances the creaminess coming up next.
Step 3: Stir in Greek Yogurt for Creaminess
Reduce the heat to low, then stir in your Greek yogurt until it’s fully incorporated and the mixture turns luscious and creamy. I love this step because it transforms simple sautéed greens into something rich and indulgent without any cream or cheese (though you can add those later if you’d like!). Be gentle to avoid curdling—mix slowly and keep the heat low.
Step 4: Create Nests and Add Eggs
Using the back of a spoon or spatula, make four small wells in the creamy spinach. Crack one egg into each indent. Then cover the skillet with a lid, turn the heat to low, and let the eggs cook gently. This is where your patience pays off: cook for about 5 to 7 minutes, or until the whites are set and the yolks are how you like them. I prefer mine just set but still runny for that rich, velvety bite.
Step 5: Serve and Enjoy!
Once cooked, serve immediately with some crusty toasted bread to scoop up every bit. I like to drizzle a little olive oil on top and sprinkle some crushed red pepper flakes for a touch of heat. It’s a small touch that makes this simple dish feel extra special.
Pro Tips for Making Creamy Spinach and Egg Skillet Recipe
- Gentle Heat: Cooking the eggs low and slow under a lid ensures tender whites without overcooking the yolks—trust me, rushing this step ruins the texture.
- Freshness Matters: Using fresh spinach and eggs makes a noticeable difference—older greens can become soggy, and old eggs don’t set as nicely.
- Yogurt Tempering: Stir the Greek yogurt in slowly off direct high heat to keep it creamy and avoid curdling.
- Season To Taste: Always taste after adding salt and pepper, because both spinach and yogurt add their own flavor—adjust as needed!
How to Serve Creamy Spinach and Egg Skillet Recipe
Garnishes
I usually keep garnishes simple: a drizzle of good olive oil, a sprinkle of crushed red pepper flakes for a little kick, and sometimes freshly cracked black pepper. If I’m in the mood, a bit of crumbled feta or grated Parmesan on top does wonders to elevate the dish.
Side Dishes
This skillet pairs beautifully with crusty toasted bread (perfect for sopping up that creamy spinach and yolk). I also sometimes serve it alongside roasted potatoes or a light salad if I’m making it for brunch. It’s surprisingly versatile!
Creative Ways to Present
For special occasions, I’ve served this in individual mini skillets or cast iron pans—guests love the personal touch and it looks so inviting. Adding colorful heirloom tomatoes or a sprinkle of fresh herbs like parsley or dill makes it look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (sometimes hard to resist!), I store them in an airtight container in the fridge. Because the eggs can continue cooking a bit, I usually separate them from the spinach mixture if possible. The spinach and yogurt base reheats beautifully on its own.
Freezing
I don’t usually freeze the whole skillet with eggs because the texture of reheated eggs isn’t the same. However, the creamy spinach base freezes well in portions. Just thaw it overnight in the fridge before reheating on the stove.
Reheating
To reheat, gently warm the spinach mixture on low heat, stirring occasionally. If you want to add fresh eggs, you can quickly scramble or fry them separately for a fresher texture. This way, your leftovers taste almost as good as freshly made!
FAQs
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Can I use frozen spinach for this recipe?
Frozen spinach is definitely possible, but you’ll want to make sure it’s fully thawed and excess water is squeezed out before sautéing, so the mixture doesn’t become too watery. The texture and flavor won’t be quite the same as fresh spinach, but it still works in a pinch.
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What if I don’t have Greek yogurt—what’s a good substitute?
You could use sour cream or crème fraîche as alternatives; they provide similar creaminess and tang, though the flavor profiles vary slightly. Just add gently at low heat to avoid curdling.
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How do I know when the eggs are cooked perfectly?
Keep an eye on the egg whites—they should be fully set but the yolks still soft and slightly runny for the best texture. This usually takes about 5–7 minutes on low heat with the lid on. If you like firmer yolks, just cook a bit longer.
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Can I add other vegetables to this skillet?
Absolutely! Mushrooms, cherry tomatoes, or bell peppers can be sautéed along with the onions before adding the spinach for extra flavor and texture variety.
Final Thoughts
This Creamy Spinach and Egg Skillet Recipe has become a little family favorite in my kitchen—I love how it manages to feel comforting and fresh at the same time. It’s perfect for when you want something nutritious but don’t want to spend ages cooking. If you try it out, I bet you’ll find yourself coming back to it again and again, especially on those mornings when you just want a dish that feels like a hug on a plate. Give it a go—I can’t wait to hear how you personalize it!
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: American
- Diet: Low Fat
Description
Creamy Spinach and Eggs is a simple, nutritious breakfast or brunch dish featuring tender sautéed spinach combined with creamy Greek yogurt and topped with perfectly cooked eggs. Enhanced with green onions and seasoned with kosher salt and black pepper, this skillet meal is comfort food that’s both wholesome and easy to prepare. Serve it with crusty bread for a satisfying start to your day.
Ingredients
Vegetables
- 3-4 green onions, thinly sliced (both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Oils & Fats
- 1 tablespoon extra-virgin olive oil
Dairy
- ½ cup Greek yogurt (preferably Fage 5%)
Proteins
- 4 eggs
Seasonings
- 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
- Additional olive oil for drizzling
Instructions
- Heat Oil and Sauté Onions: Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced green onions and sauté for 2 to 3 minutes until they soften without browning.
- Add and Wilt Spinach: Add the 5 oz. baby spinach to the skillet and cook for 1 to 2 minutes, stirring occasionally, until wilted. Season the mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Incorporate Greek Yogurt: Stir in ½ cup of Greek yogurt thoroughly into the spinach and onion mixture, creating a creamy base.
- Create Egg Wells and Add Eggs: Using the back of a spoon or spatula, make 4 small indentations in the creamy spinach mixture. Crack one egg directly into each indent.
- Cook Eggs Covered: Reduce the heat to low and cover the skillet. Cook for about 5 to 7 minutes, or until the egg whites are fully set and the yolks reach your preferred level of doneness.
- Serve and Season: Plate the creamy spinach and eggs, optionally with toasted crusty bread. Add more salt and pepper to taste. For extra flavor, drizzle a little olive oil over the top and sprinkle with crushed red pepper flakes if desired.
Notes
- Use other greens: Mature spinach, baby kale, or arugula can be substituted. Cooking times and flavors will vary—kale takes longer and is more bitter; arugula adds a peppery note.
- Add cheese: Crumbled feta or grated Parmesan/Romano cheese can be mixed into the spinach or sprinkled on top after cooking for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
