5 Eggs and Spinach Recipes
Eggs and spinach is the combo you buy with good intentions — and then the spinach starts wilting. These five recipes use it before that happens, from a 10-minute breakfast to a legitimate dinner frittata. All five are naturally vegetarian and low-carb without trying. First recipe fully open below.
The short answer
Eggs and spinach make a frittata in about 25 minutes, serving 4. Whisk 8 eggs with 1/4 cup milk and 1/2 cup parmesan, wilt 4 cups of spinach with garlic in a 10-inch oven-safe skillet for 2 minutes, pour the eggs over and scatter feta on top. Cook on medium-low for 4 minutes until the edges set, then transfer to a 375°F oven for 10–12 minutes until the centre is just set and rest 3 minutes before slicing.
Cheesy Spinach Frittata
Serves 4 · 25 min total · 18g protein / 4g carbs / 17g fat per serving
Ingredients
- 8 eggs
- 4 cups fresh spinach (about half a bag)
- 1/2 cup grated parmesan; 1/2 cup crumbled feta
- 1/4 cup milk; 2 tbsp olive oil
- 2 cloves garlic, minced; salt & pepper
Instructions
- Whisk eggs, milk, parmesan, salt, pepper.
- In a 10" oven-safe skillet, wilt spinach with garlic in oil, 2 min.
- Pour in eggs; scatter feta. Cook on medium-low 4 min until edges set.
- Transfer to a 375°F oven, 10–12 min until center is just set. Rest 3 min, slice.
Frequently asked questions
Can I use frozen spinach?
Yes — thaw and squeeze it very dry first. One 10-oz frozen box ≈ 6 cups fresh.
How do I keep spinach from making the eggs watery?
Wilt it first and let the moisture cook off before the eggs go in. Never add raw spinach to wet eggs.
How long do egg muffin cups keep?
4 days refrigerated; they reheat in 30 seconds and freeze for a month.