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Description
A healthy and hearty breakfast dish made with sautéed spinach and perfectly cooked eggs, seasoned simply with salt and pepper. It’s easy to prepare, nutritious, and satisfying.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 pound spinach, washed well and roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 eggs
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and cook until transparent, about 5 minutes.
- Add in the spinach and season with salt and black pepper. Stir gently and cook until spinach leaves are wilted and no water remains in the pan.
- Make 4 wells in the spinach mixture and crack an egg into each well.
- Cook for 3-4 minutes, or until the egg whites are set.
- Sprinkle a little salt and black pepper on each egg.
- Serve hot.
Notes
- Before adding the eggs, ensure all the water released by the spinach has evaporated.
- You can use canned spinach but make sure it is well-drained.
- Frozen spinach works too, but thaw and drain it well first.
- For a scramble version, whisk the eggs with a bit of heavy cream and cook while stirring constantly.
- Store leftovers in an airtight container in the fridge for 1-2 days and reheat in a pan over low heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 2 g
- Sodium: 445 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 164 mg