If you’re on the hunt for a breakfast (or anytime) dish that’s cozy, nourishing, and packed with flavor, you’ve got to try this Creamy Spinach and Eggs Skillet Recipe. I absolutely love how the creamy tang of Greek yogurt blends with tender spinach and perfectly cooked eggs — it’s like a warm, comforting hug on a plate. Stick with me because I’m going to walk you through every step to make this dish foolproof and kitchen-friendly.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have this on the table in under 15 minutes, making it perfect for busy mornings or lazy weekends.
- Comforting Creaminess: The Greek yogurt adds an amazing smooth texture without weighing the dish down.
- Nutritious Twist: Between the spinach and eggs, you’re getting a healthy dose of greens and protein in a way that actually tastes delicious.
- Versatile and Customizable: You can easily swap ingredients to suit your tastes or pantry.
Ingredients You’ll Need
These ingredients come together beautifully, and all play a role in making the skillet creamy, flavorful, and perfectly balanced. When I shop for this dish, I always opt for fresh baby spinach and quality Greek yogurt — it really makes a difference.
- Extra-virgin olive oil: Adds a fruity, rich flavor and helps soften the onions and spinach without overpowering them.
- Green onions: Both the white and green parts bring a gentle onion flavor and a bit of crunch that I love here.
- Baby spinach: Delicate and sweet, it wilts quickly and pairs perfectly with the creamy elements.
- Kosher salt: Essential for seasoning and bringing out all those bright flavors.
- Black pepper: Provides a subtle bite and balance to the creaminess.
- Greek yogurt: I use Fage 5% — the creaminess is unmatched, and it adds a wonderful tang.
- Eggs: The stars of the dish — gently cooked right in the skillet for ease and simplicity.
- Crusty bread (optional): Great for dipping and making the meal more substantial.
Variations
I like to play around with this Creamy Spinach and Eggs Skillet Recipe depending on what’s in my fridge or what mood I’m in. It’s super flexible — make it your own and I’ll share some of my favorite twists.
- Add cheese: I’ve had great success sprinkling crumbled feta or a little grated parmesan on top; it adds a salty, savory layer that shoulders the creaminess beautifully.
- Try different greens: Once, I swapped spinach for baby kale — just remember kale takes a little longer to soften, but the earthier flavor is fantastic.
- Spice it up: Toss in some crushed red pepper or a pinch of smoked paprika when serving to give the dish a fun kick.
- Make it heartier: Add sautéed mushrooms or cherry tomatoes for extra texture and flavor — my family loved that version!
How to Make Creamy Spinach and Eggs Skillet Recipe
Step 1: Sauté the Onions Till Soft and Fragrant
Start by heating your tablespoon of olive oil over medium heat in a large skillet. Toss in those thinly sliced green onions (both the white and green parts) and give them a stir. You want them tender and just starting to take on color, but not browned — about 2 to 3 minutes. This step builds the base flavor, so don’t rush it!
Step 2: Wilt the Spinach and Season
Add your baby spinach right on top of the softened onions. Spin it around with a spoon or spatula until it’s just wilted; this should only take 1 to 2 minutes. Season everything with kosher salt and black pepper now — I usually start with a half teaspoon of salt and a quarter teaspoon of pepper, then adjust later if needed.
Step 3: Stir In the Creaminess
Now here’s where things get luxuriously creamy — stir in your half cup of Greek yogurt. You’ll notice it immediately softens the spinach mixture and gives off a lovely tangy aroma. Make sure it’s fully combined and smooth before moving on.
Step 4: Nestle in the Eggs and Cook Gently
Using the back of your spoon or spatula, make four little indents spaced evenly around the skillet. Crack one egg into each indentation, being careful to keep the yolks intact. Turn your heat down to the lowest setting and cover the skillet. This gentle heat lets the egg whites cook through while keeping the yolks silky and delicious — I usually cook mine for around 5 to 7 minutes depending on how runny you like your yolk.
Step 5: Serve and Enjoy!
Once the eggs reach your desired doneness, remove the lid and give it a final sprinkle of salt and pepper to taste. If you want to take it over the top, drizzle a bit more olive oil over everything and a pinch of crushed red pepper. Serve with toasted crusty bread to soak up all the luscious juices — trust me, that bread is not optional.
Pro Tips for Making Creamy Spinach and Eggs Skillet Recipe
- Don’t Overcook the Onions: They soften quickly — keep an eye on them to avoid bitterness from browning.
- Use Room Temperature Eggs: They cook more evenly and prevent the whites from getting rubbery.
- Covering Is Key: Keep the skillet covered during cooking to gently steam the eggs through without scrambling.
- Adjust the Yogurt: If you prefer thicker creaminess, use full-fat Greek yogurt; for lighter, reduce to ¼ cup and add a splash of milk.
How to Serve Creamy Spinach and Eggs Skillet Recipe
Garnishes
When I serve this, I love topping the eggs with a drizzle of more olive oil and a sprinkle of crushed red pepper flakes for a little zing. Sometimes I add fresh chopped herbs like parsley or chives if I have some on hand – it brightens the whole dish. A pinch of flaky sea salt right before serving also makes such a difference.
Side Dishes
To turn this into a full, satisfying meal, I usually serve it with thick slices of toasted crusty bread — perfect for scooping up that creamy spinach and runny yolk. If you want to add more, some roasted potatoes or a fresh fruit salad balances nicely.
Creative Ways to Present
For a brunch party, I like to serve this skillet alongside bowls of various toppings — think crumbled feta, sliced avocado, or even a sprinkle of toasted pine nuts. It turns a humble dish into a ‘build your own’ situation that guests adore. Plus, serving it in the skillet keeps things warm and charmingly rustic.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to two days. Just know that the eggs can firm up quite a bit, so it’s best enjoyed fresh — but it still tastes great reheated.
Freezing
I don’t usually freeze this skillet recipe because eggs don’t freeze well and can get watery or rubbery. To keep the best texture, I recommend making it fresh or just storing leftovers in the fridge.
Reheating
Reheating gently is key. I usually warm it up in a non-stick skillet over low heat, covering it briefly to avoid drying out. Microwaving works too, but I recommend short bursts to prevent overcooking the eggs.
FAQs
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Can I use regular yogurt instead of Greek yogurt in this recipe?
Regular yogurt tends to be thinner and less creamy than Greek yogurt, which could make the skillet more watery. If you don’t have Greek yogurt, try straining your regular yogurt in a cheesecloth first to thicken it before adding. That’ll help keep the creamy texture.
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What if I don’t have fresh spinach? Can I use frozen?
You can use frozen spinach, but make sure to thaw it completely and squeeze out as much water as possible first. Frozen spinach is usually more watery, which can dilute the creaminess of the dish if not well drained.
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How do I get the eggs cooked perfectly every time?
Use low heat and cover the skillet to gently steam the eggs — this helps the whites set while keeping the yolks deliciously runny or cooked to your preference. Also, starting with room temperature eggs makes a big difference in even cooking.
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Can I make this recipe vegan or dairy-free?
To make it vegan or dairy-free, swap the Greek yogurt with a creamy plant-based alternative like a coconut or cashew yogurt. Instead of eggs, you could try tofu scramble or chickpea flour pancakes, but keep in mind it will change the texture and flavor quite a bit.
Final Thoughts
This Creamy Spinach and Eggs Skillet Recipe has become my go-to for a quick, healthy meal that feels indulgent yet simple. When I first made it, I was surprised how easily the ingredients transformed into something so comforting and satisfying — and my family goes crazy for it! Give it a try, tweak it to taste, and I promise you’ll find yourself coming back to this skillet again and again. It’s just one of those recipes that feels like a little homemade luxury you deserve every day.
Print
Creamy Spinach and Eggs Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A simple and nutritious recipe featuring sautéed spinach and green onions blended with creamy Greek yogurt, topped with perfectly cooked eggs. This dish is quick to prepare, making it a perfect wholesome breakfast or light meal served with crusty bread.
Ingredients
Vegetables and Greens
- 3-4 green onions (thinly sliced, both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Dairy
- ½ cup Greek yogurt (preferably Fage 5%)
Proteins
- 4 eggs
Oils and Seasonings
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt (plus more as needed)
- ¼ teaspoon black pepper (plus more as needed)
Optional
- Crusty bread (for serving)
Instructions
- Sauté the 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, around 2-3 minutes.
- Cook the spinach: Add the baby spinach to the skillet and sauté until wilted, about 1-2 minutes, stirring occasionally. Season with kosher salt and black pepper, then mix in the Greek yogurt thoroughly to create a creamy base.
- Add and cook the eggs: Using the back of a spoon or spatula, make 4 indents in the spinach mixture. Crack one egg into each indent. Reduce heat to low and cover the skillet. Cook until the egg whites are set but yolks remain at your desired doneness, approximately 5-7 minutes.
- Serve: Plate the creamy spinach and eggs, optionally serve with toasted crusty bread. Season with additional salt, pepper, a drizzle of olive oil, and a sprinkle of crushed red pepper if desired.
Notes
- Use other greens: You can substitute the baby spinach with mature spinach, baby kale, or other leafy greens. Keep in mind cooking times and flavors may vary (kale takes longer and is more bitter, arugula is peppery).
- Add cheese: Consider adding crumbled feta or grated parmesan/Romano cheese either mixed into the spinach or sprinkled on top after cooking for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 215 mg
