Creamy Spinach and Eggs Skillet Recipe

If you’re craving a quick, nutritious breakfast or a simple dinner that feels extra special, you’re going to want to try this Creamy Spinach and Eggs Skillet Recipe. It’s one of those dishes I keep coming back to because it’s so easy, flavorful, and comforting all at once. You just sauté some green onions and spinach, swirl in creamy Greek yogurt, then crack a few eggs right on top and cook till just right. The result? A cozy skillet meal that’s packed with protein and greens, and it tastes like you made a fancy brunch—but in way less time!

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Ingredients You’ll Need

The beauty of this Creamy Spinach and Eggs Skillet Recipe is in how simple and fresh the ingredients are, yet they come together to make something special. Trust me, the combination of tangy Greek yogurt with tender spinach and perfectly cooked eggs is magic. Make sure to pick fresh spinach and good quality eggs because they really make a difference.

• Extra-virgin olive oil: Use a high-quality oil for the best flavor—it warms the base and softens the veggies beautifully.
• Green onions: These add a mild onion flavor and a little freshness; I love using both the white and green parts for extra texture.
• Baby spinach: I prefer baby spinach for its tender leaves that wilt quickly, but you can swap in your favorite greens if needed.
• Kosher salt: Essential for bringing out the flavor in the spinach and eggs; don’t be shy to adjust seasoning to taste.
• Black pepper: Adds a little kick; freshly ground is best if you have it on hand.
• Greek yogurt (I prefer Fage 5%): This is the secret to that creamy texture and tangy flavor; full-fat Greek yogurt works best.
• Eggs: Fresh eggs make a huge difference here—farm fresh if you can get them!
• Crusty bread (optional): Perfect for soaking up the creamy spinach and runny yolks.

Variations

I love how flexible this creamy spinach and eggs skillet recipe is—over the years, I’ve swapped in different greens or added cheese to mix things up depending on what my family’s in the mood for. Don’t be afraid to make it your own and experiment a little.

• Add Cheese: My go-to is crumbled feta mixed into the spinach or sprinkled on top for a salty tang, but Parmesan or Romano work beautifully too.
• Use Different Greens: Sometimes I swap spinach for baby kale or peppery arugula. Just keep in mind kale takes a bit longer to soften, and arugula wilts very quickly and has a stronger flavor.
• Spice It Up: Sprinkle some crushed red pepper flakes or add a dash of smoked paprika for a smoky heat boost.
• Make It Vegan: Skip the eggs and yogurt, then use coconut yogurt and add some sautéed mushrooms or tofu scramble for a plant-based twist.

How to Make Creamy Spinach and Eggs Skillet Recipe

Step 1: Sauté the green onions until fragrant

Start by heating your skillet over medium heat with a tablespoon of extra-virgin olive oil. Add the thinly sliced green onions (white and green parts) and sauté for about 2 to 3 minutes. You’re looking for them to soften and become fragrant, but don’t let them brown or get crispy—that can change the flavor. This step sets the base flavor for your creamy spinach and eggs skillet recipe.

Step 2: Wilt the spinach and season

Next, toss in the baby spinach and stir gently as it wilts down, which usually takes just 1 to 2 minutes. Be patient here—spinning the leaves around will help them cook evenly without turning mushy. Once wilted, sprinkle in the kosher salt and black pepper. This seasoning helps brighten the spinach’s natural flavor and balances the richness of the yogurt later.

Step 3: Stir in the creamy Greek yogurt

Turn the heat to low and add the Greek yogurt directly into the spinach mixture. Stir thoroughly until it’s fully incorporated and you have a luscious, creamy base. I love this part because the yogurt adds so much flavor and a velvety texture without making the dish heavy. If your yogurt is cold, stir gently to avoid curdling.

Step 4: Create nooks and crack in the eggs

Using the back of a spoon or a spatula, make four small indents in the creamy spinach mixture—these are little nests for your eggs. Crack one egg into each indent, making sure not to break the yolks. This is the moment the skillet dish really comes together. Lower the heat to low, cover the skillet with a lid, and let the eggs cook gently for 5 to 7 minutes. Keep an eye on them—cook just until whites are set but yolks still soft, unless you prefer them fully cooked.

Step 5: Finish and serve

Once the eggs reach your desired doneness, remove the skillet from heat. Season with a little more salt and pepper if you like, and I usually drizzle a bit more good olive oil over the top to add shine and richness. Serve straight from the skillet alongside toasted crusty bread—it’s perfect for sopping up every bit of creamy spinach and runny egg yolk. Trust me, your family will ask for this one again and again!

How to Serve Creamy Spinach and Eggs Skillet Recipe

Garnishes

I typically garnish with a drizzle of extra-virgin olive oil, a pinch of crushed red pepper flakes for a little heat, and sometimes a sprinkle of freshly cracked black pepper. If I’m feeling fancy, a handful of crumbled feta on top adds a salty, creamy burst that pairs wonderfully with the tangy yogurt.

Side Dishes

My favorite side is a slice of toasted crusty bread for dipping, but this skillet also goes well with roasted potatoes or a fresh, simple tomato salad to brighten up the meal. You can’t go wrong with anything fresh and simple alongside this creamy, savory skillet.

Creative Ways to Present

For a brunch party, I like to serve this skillet right in the pan on a wooden board, with small bowls of cheese, olives, and herbs around for guests to customize their bites. Layering in thin slices of avocado on top right before serving adds a creamy, rich contrast that my guests always love.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 2 days. The spinach and yogurt mixture holds up very well, but the eggs can get a bit firmer, so I prefer to reheat gently.

Freezing

While I haven’t frozen the full skillet with eggs as it changes texture, the sautéed spinach and yogurt base freezes nicely on its own. Just thaw overnight in the fridge and add freshly cooked eggs when ready to serve.

Reheating

Reheat leftovers gently on the stovetop over low heat or in a microwave in short bursts to avoid making the eggs rubbery. Adding a splash of olive oil while warming helps maintain that creamy texture.

FAQs

Final Thoughts

I absolutely love how this Creamy Spinach and Eggs Skillet Recipe brings together simple ingredients for a meal that feels both nourishing and a little indulgent. When I first tried it, I was surprised how quickly it came together with such satisfying results. It’s now a staple in my kitchen for those mornings when I want a comforting breakfast that’s not just scrambled eggs and toast. You’ll find that with just a few pantry staples and fresh greens, you can whip up something fresh, creamy, and downright delicious. Give it a try—you might just find your new favorite skillet meal!

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