- Heat the Skillet: Warm olive oil or butter in a non-stick skillet over medium heat.
- Sauté Add-Ins (Optional): If using onions, garlic, or tomatoes, sauté them first until softened.
- Add Spinach: Add spinach to the skillet and cook until wilted, about 1–2 minutes.
- Crack the Eggs: Create small wells in the spinach and gently crack the eggs into them.
- Season and Cover: Sprinkle with salt and pepper. Cover the skillet and cook until eggs reach your desired doneness (about 3–5 minutes).
- Add Cheese: Sprinkle cheese over the top and cover again for another minute until melted.
Serving and Storage Tips
- Serving: Serve warm directly from the skillet with a slice of whole-grain toast or avocado on the side.
- Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours. Reheat gently to avoid overcooking the eggs.
Variants
- Mediterranean Style: Add olives, feta cheese, and sun-dried tomatoes.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce.
- Vegan Option: Use tofu scramble instead of eggs and dairy-free cheese alternatives.
FAQ
Q: Can I use frozen spinach? A: Yes, just be sure to thaw and squeeze out excess moisture before adding it to the skillet.
Q: What type of cheese works best? A: Cheddar, mozzarella, Swiss, or feta all work well depending on your flavor preference.
Q: Can I meal prep this dish? A: While it’s best fresh, you can prep the sautéed spinach and veggies ahead of time and cook the eggs fresh in the morning.
Enjoy this hearty, healthy, and delicious breakfast that’s ready in minutes but full of long-lasting energy!
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