Spinach and egg breakfast skillet is a fast meal for mornings, lunches, or light dinners when you need to use greens quickly — it is especially useful when spinach is starting to wilt and you want something easier than a full frittata.
Breakfast
Easy
American
Spinach and egg breakfast skillet
A fast skillet meal for mornings, lunches, or light dinners — fresh spinach wilted in a pan with eggs cracked right into it, ready in under 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Spinach and egg breakfast skillet
Serves
2
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (7)
Instructions
0 of 6
Nutrition
Estimated per serving · 2 eggs with spinach
210
Calories
14 g
Protein
3 g
Carbs
14 g
Fat
1 g
Fiber
1 g
Sugar
350 mg
Sodium
What to look for when you shop
Best varieties
- Flat-leaf / baby spinach — tender and mild; the most versatile for this recipe
- Savoy spinach — crinkled leaves, earthier flavor, holds up a bit better to heat
- Semi-savoy — a compromise between flat and savoy; good all-around
Ripeness
Bright green, firm leaves with no yellowing or sliminess. Fresh spinach has a clean, slightly grassy smell. Slightly wilted spinach is fine for this recipe — it will cook down anyway.
Imperfections are fine
Slightly wilted spinach is fine here — it goes straight into the pan anyway. Remove any yellowed or slimy leaves before cooking.
Good substitutions
- Kale or chard — chop and cook slightly longer before adding eggs
- Arugula — add after the heat is off; it wilts instantly
- Frozen spinach — thaw and squeeze dry before using
In season
Spinach peaks in spring (April–May) and early fall (September–October). Summer heat makes it bolt and turn bitter quickly.
How much to buy
About 3–4 cups fresh spinach per 2 servings; it cooks down dramatically — start with more than you think.
From a grower near you
Find your spinach grower on CollectiveCrop
Bagged spinach sits in refrigerated transit for days and often tastes metallic by the time you eat it — the pre-wash chlorine solution doesn't help. A farm-cut bunch is tender, sweet, and tastes like a leaf, not a chemical. CollectiveCrop is how you find the grower selling it fresh. For a fast skillet where spinach is most of the pan, the starting material is most of the meal.
- In season Spring (April–May) and early fall (September–October)
- For this recipe 3–4 large handfuls (about 4–6 oz)
- While you're there Local eggs · Garlic · Feta cheese
At the market
About 3–4 cups fresh spinach per 2 servings; it cooks down dramatically — start with more than you think.
Best varieties
- Flat-leaf / baby spinach tender and mild; the most versatile for this recipe
- Savoy spinach crinkled leaves, earthier flavor, holds up a bit better to heat
- Semi-savoy a compromise between flat and savoy; good all-around
Good to know
Tips
- Fresh spinach cooks down dramatically — start with more than you think you need.
- Covering the pan lets the tops of the eggs set without flipping; watch closely after 3 minutes.
- Swap kale, chard, or any tender green for the spinach — adjust the cook time slightly.
Storage
- Best served immediately; eggs do not reheat well once the yolks are cooked.
- The wilted spinach alone (without eggs) keeps refrigerated 2 days.
Make ahead
- Wash and dry the greens up to 2 days ahead; refrigerate in a dry container.
- Dice the aromatics ahead; the final cooking takes under 10 minutes.
Variations
- Shakshuka-style: add 1/2 cup tomato sauce to the pan before cracking in the eggs.
- Frittata: beat the eggs with a splash of milk, pour over the wilted spinach, and finish under the broiler.
- With feta: crumble feta over the eggs in the last minute of cooking for a salty, creamy finish.
Frequently Asked Questions
Can you make spinach and egg breakfast skillet ahead of time?
It is best made fresh, but you can prep the greens and aromatics ahead.
What can you serve with spinach and egg breakfast skillet?
Serve it with toast, potatoes, beans, or a simple salad.
Can you substitute other greens for spinach?
Yes. Kale, chard, or any tender green works — just adjust the cook time slightly.
More recipes to try
See every recipe →
Know what's worth cooking this week
Get one recipe a week — always timed to what's actually in season near you. No filler, no fluff.