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
Scale
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
