If you’re looking for a breakfast (or even a cozy dinner) that feels both indulgent and nourishing, you’re going to adore this Creamy Spinach and Egg Skillet Recipe. It’s one of those recipes that comes together super fast, packs in flavor, and keeps things beautifully simple — plus, it’s creamy, savory, and just absolutely satisfying. Trust me, once you try it, it’ll become your go-to when you want something that’s comforting but still fresh and bright.
Why You’ll Love This Recipe
- Speedy and Simple: You’ll have this creamy skillet ready in under 15 minutes — perfect for busy mornings or quick dinners.
- Creamy Texture Without Fuss: Using Greek yogurt instead of heavy cream gives it a tangy, creamy richness without weighing things down.
- Perfectly Balanced Flavors: The sautéed green onions, fresh spinach, and perfectly cooked eggs come together in a way that’s both fresh and deeply satisfying.
- Versatile and Customizable: Easily tweak this dish with different greens or cheese for a new twist every time you make it.
Ingredients You’ll Need
The magic of this Creamy Spinach and Egg Skillet Recipe comes from simple, fresh ingredients that harmonize so well. Each one adds depth without complicating the cooking process. When shopping, look for vibrant baby spinach and the freshest green onions you can find — they really make a difference!
- Extra-virgin olive oil: Adds a lovely fruity richness and helps soften the veggies without overpowering the dish.
- Green onions: Both the white and green parts add subtle sweetness and a mild onion flavor that’s way gentler than regular onions.
- Baby spinach: It wilts quickly and carries the creamy yogurt beautifully.
- Kosher salt: Enhances all the flavors without making it too salty.
- Black pepper: Adds just the right amount of spice and depth.
- Greek yogurt: This is the game-changer for creaminess — I love using full-fat Greek yogurt for richness without heaviness.
- Eggs: The stars of the show; perfectly cooked eggs make or break this recipe.
- Crusty bread (optional): Perfect for sopping up every bit of the creamy goodness left behind.
Variations
I love how versatile this Creamy Spinach and Egg Skillet Recipe is — it invites you to make it your own depending on what you have on hand or what mood you’re in. Don’t hesitate to play around with these variations to keep it exciting.
- Add cheese: My favorite is crumbled feta or a sprinkle of grated parmesan. It amps up the flavor and adds a savory tang that’s just irresistible.
- Use different greens: If baby spinach isn’t around, swap in kale, arugula, or even chard. Just remember kale takes a little longer to soften, so toss it in earlier.
- Spice it up: I like adding crushed red pepper flakes on top when serving for a gentle kick that balances the creaminess.
- Make it vegan: Try using silken tofu blended with lemon juice instead of eggs and yogurt — it’s a different take but still deliciously creamy.
How to Make Creamy Spinach and Egg Skillet Recipe
Step 1: Sauté the onions until tender and fragrant
Start by heating your extra-virgin olive oil in a large skillet over medium heat. Toss in those thinly sliced green onions — both white and green parts — and sauté them for about 2 to 3 minutes. You want them softened and fragrant but not browned. This is key because those onions add subtle sweetness that brightens the whole dish without overpowering it.
Step 2: Wilt the spinach and season
Next, add the baby spinach to your skillet. It might look like a lot at first, but it wilts down quickly — usually in about 1 to 2 minutes. Stir occasionally to help it cook evenly. Once it’s wilted, sprinkle in the kosher salt and black pepper. These simple seasonings do wonders to bring out the spinach’s natural flavor and balance the creamy yogurt you’ll add next.
Step 3: Stir in the Greek yogurt for creamy goodness
Turn off the heat momentarily and add the Greek yogurt to your spinach mixture. Stir it in until everything looks nicely combined and velvety smooth. I like using a full-fat Greek yogurt like Fage 5% because it adds richness without making it too heavy. This step is what makes this skillet so wonderfully creamy without needing any cream or cheese — though those are great add-ons if you want!
Step 4: Add the eggs and gently cook
Using the back of a spoon or a spatula, create four small indents in the spinach mixture — think little “egg nests.” Crack one egg into each indent. Now, turn your stovetop heat down to low and cover the skillet. This gentle heat will cook the egg whites fully while letting the yolks stay runny if you like. It usually takes about 5 to 7 minutes, but keep an eye on it so you get the doneness you want. This part is where patience really pays off for perfectly cooked eggs every time.
Step 5: Serve and enjoy with optional extras
Once your eggs are set just right, it’s time to serve! I love drizzling a little more olive oil over the skillet, sprinkling some crushed red pepper flakes, and adding a pinch more salt and pepper if needed. Toasted crusty bread is perfect here to scoop up the creamy spinach and runny yolks. Trust me, it’s a mood-booster you won’t regret.
Pro Tips for Making Creamy Spinach and Egg Skillet Recipe
- Don’t Overcrowd the Pan: Use a large skillet so the spinach cooks evenly and eggs have room to set without steaming each other.
- Low and Slow for Eggs: Cooking on low heat with the lid on is what gives tender whites and yolks cooked exactly how you want.
- Use Full-Fat Greek Yogurt: It provides the best creamy texture without curdling when heated.
- Season in Layers: Season the spinach before adding yogurt, then adjust salt and pepper at the end to balance flavors perfectly.
How to Serve Creamy Spinach and Egg Skillet Recipe
Garnishes
I usually sprinkle some crushed red pepper flakes for a little heat and drizzle a touch of extra virgin olive oil on top. Sometimes a few crumbs of feta or shaved parmesan add a wonderful salty punch. Fresh herbs like chopped chives or parsley bring a nice burst of color and freshness too, if you have them on hand.
Side Dishes
To keep things balanced, I love serving this skillet with toasted crusty bread or a warm pita for dipping. A fresh fruit salad or roasted tomato halves also complement the creamy, savory flavors beautifully. For a heartier meal, a simple breakfast potato hash or even some grilled mushrooms make great sides.
Creative Ways to Present
For brunch with friends, I like to make this skillet in a cast iron pan right at the table — it looks rustic and inviting. Another fun twist is to serve the spinach and eggs atop toasted English muffins topped with a sprinkle of cheese and a drizzle of hot sauce. Fancy it up with microgreens or edible flowers for a beautiful presentation that’s both delicious and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — though I’m betting you won’t! — store them in an airtight container in the fridge for up to 2 days. The spinach and yogurt mixture holds up well, but the eggs are best eaten fresh; if they do get refrigerated, the yolks might firm up a bit.
Freezing
Freezing this recipe isn’t my favorite because eggs tend to change texture after freezing and thawing. But if you really want to, freeze just the spinach and yogurt mixture separately, and add freshly cooked eggs when reheating.
Reheating
To reheat leftovers, gently warm the skillet on low heat or microwave in short bursts so the eggs don’t overcook. Adding a splash of water and covering the pan can help retain moisture and keep that creamy consistency.
FAQs
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Can I use regular yogurt instead of Greek yogurt in the Creamy Spinach and Egg Skillet Recipe?
You can, but Greek yogurt is thicker and creamier, which helps achieve that velvety texture without making the dish too runny. If you use regular yogurt, opt for a thicker variety like strained yogurt or drain it through cheesecloth first.
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How do I know when the eggs are perfectly cooked in this skillet?
After covering the skillet on low heat, check the eggs around 5 minutes. The whites should be completely set and opaque, while the yolks can be as runny or firm as you like. Just keep the lid on and cook a little longer if needed.
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Can I add other vegetables to this recipe?
Absolutely! Sautéed mushrooms, cherry tomatoes, or bell peppers all make delicious additions. Just cook them before adding the spinach to make sure everything is tender and the flavors blend well.
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Is this recipe suitable for meal prep?
It works great for prepping the spinach and yogurt mixture ahead of time, but I recommend cooking the eggs fresh each day to keep that perfect texture and flavor.
Final Thoughts
When I first tried this Creamy Spinach and Egg Skillet Recipe, I was blown away by how something so simple could be so delicious and comforting. It quickly became a staple in my kitchen for mornings I want something special without spending forever. The balance of creamy yogurt, fresh spinach, and those perfectly cooked eggs is just magical — and I know you’ll feel the same once you give it a try. So go ahead, whip it up, and enjoy a cozy, flavorful dish that feels like a warm hug on a plate!
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: Vegetarian
Description
This Creamy Spinach and Eggs recipe is a simple yet flavorful dish that combines sautéed spinach and green onions with creamy Greek yogurt and gently cooked eggs. Perfect for breakfast or brunch, it offers a nutritious and satisfying meal with a smooth texture and vibrant taste, complemented by the optional crusty bread for serving.
Ingredients
Vegetables and Aromatics
- 3-4 green onions, thinly sliced (both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Other Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
- ½ cup Greek yogurt (preferably Fage 5%)
- 4 eggs
- Crusty bread (for serving, optional)
Instructions
- Heat the oil and sauté onions: Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the sliced green onions and cook until they are softened but not browned, about 2-3 minutes.
- Add spinach and season: Add 5 ounces of baby spinach to the skillet and sauté until wilted, approximately 1-2 minutes, stirring occasionally. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Incorporate Greek yogurt: Stir in ½ cup of Greek yogurt into the spinach mixture until well combined, creating a creamy texture.
- Create egg wells: Using the back of a spoon or spatula, make 4 indentations in the spinach mixture. Crack one egg into each indentation carefully.
- Cook the eggs: Reduce the heat to low and cover the skillet. Cook until the egg whites are fully set and the yolks reach your preferred doneness, usually about 5-7 minutes.
- Serve: Serve the creamy spinach and eggs immediately, optionally with toasted crusty bread. Add additional salt and pepper to taste and drizzle a little olive oil and a sprinkle of crushed red pepper if desired.
Notes
- You can substitute the spinach with other greens like mature spinach, baby kale, or arugula, bearing in mind varying cooking times and flavor profiles.
- For added flavor, sprinkle crumbled feta or grated parmesan/Romano cheese either into the spinach mixture before cooking or on top when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg
