Start your day with a wholesome meal that’s rich, creamy, and packed with nutrition. This Creamy Spinach and Eggs Skillet combines tender spinach, tangy Greek yogurt, and perfectly cooked eggs in one simple pan for a satisfying breakfast or light lunch. It’s quick to prepare, loaded with protein, and pairs beautifully with warm crusty bread for an irresistible meal.
This creamy spinach and eggs skillet has become one of our favorite weekend breakfasts. My husband loves dipping slices of toasted bread into the soft egg yolks while I can’t get enough of the creamy spinach mixture. It’s one of those comforting meals that feels both nourishing and indulgent at the same time.
Whenever we have a busy morning ahead, this recipe comes to the rescue because it requires only a handful of ingredients and one skillet. It fills the kitchen with the delicious aroma of sautéed onions and fresh spinach, making everyone eager to gather around the table. Now it’s a breakfast we make again and again because it’s simple, satisfying, and always a hit.
Why This Creamy Spinach and Eggs Recipe
- Ready in about 20 minutes from start to finish.
- Made in one skillet for easy cleanup.
- Packed with protein, vitamins, and minerals.
- Greek yogurt creates a rich, creamy sauce without heavy cream.
- Perfect for breakfast, brunch, lunch, or even a light dinner.
- Easily customized with your favorite herbs, cheese, or spices.
- Delicious served with toasted artisan bread for dipping.
Ingredients
Makes 5 servings
- 1 tablespoon extra-virgin olive oil (15 ml)
- 4 green onions, thinly sliced (100 g | 0.22 lb)
- Fresh baby spinach (170 g | 0.38 lb, about 6 cups loosely packed)
- ¾ teaspoon kosher salt (4 g | 0.009 lb), plus extra to taste
- ½ teaspoon freshly ground black pepper (2 g | 0.004 lb)
- Plain Greek yogurt (170 g | 0.38 lb)
- 5 large eggs
- Toasted rustic bread for serving (optional)
Directions
- Warm the olive oil in a large nonstick or cast-iron skillet over medium heat.
- Add the sliced green onions and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
- Add the fresh spinach in batches if needed. Stir gently until the leaves have wilted completely, about 2 minutes.
- Season the vegetables with the salt and black pepper. Reduce the heat slightly and fold in the Greek yogurt until it forms a creamy coating around the spinach.
- Using the back of a spoon, create five small wells in the spinach mixture. Carefully crack one egg into each well.
- Cover the skillet with a lid and cook over low heat for 5–7 minutes, or until the egg whites are fully set while the yolks remain cooked to your preferred consistency.
- Remove the skillet from the heat and taste the spinach mixture, adjusting the seasoning if necessary.
- Serve immediately with toasted crusty bread. For extra flavor, drizzle with a little olive oil and garnish with crushed red pepper flakes or fresh herbs.
Notes
- Full-fat Greek yogurt creates the creamiest texture, but low-fat yogurt also works well.
- Avoid boiling the yogurt after adding it, as high heat may cause it to separate. Keep the heat low for a smooth, creamy sauce.
- Add crumbled feta, grated Parmesan, or shredded mozzarella for an extra layer of richness.
- Fresh herbs like dill, parsley, or chives make a wonderful finishing touch.
- For additional vegetables, stir in sautéed mushrooms, cherry tomatoes, or diced bell peppers before adding the eggs.
- Leftovers can be refrigerated in an airtight container for up to 2 days, though freshly cooked eggs provide the best texture.
- Serve with toasted sourdough, whole-grain bread, pita, or roasted potatoes for a complete and satisfying meal.