Eggs and Spinach Breakfast Skillet

There are not many versions of Eggs that I enjoy. Eggs for me need to be really seasoned and creative to enjoy eating them. I saw a recipe in a Bon Appetit magazine similar to this and I had to try it! It came out so amazing, it will definitely be a part of my weekly menu.

My husband is home for a couple weeks and he had this with me and asked me to make it again, that they tasted like “Restaurant” Eggs. I thought that was cute. He is definitely my guinea pig when he is home!

I hope this “spices” up your Breakfast menu. For the kiddos, just leave out the crushed red pepper or add it to your dish separately. This is a great way to sneak some Spinach in for the little ones!

A Cast Iron Skillet definitely makes a difference with how it cooks the eggs for the purpose of this recipe. Don’t sweat it if you don’t have one, just use what you have.

Eggs and Spinach Skillet

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Gluten Free, Grain free, Sugar free
Meal type Breakfast
Misc Child Friendly, Serve Hot


  • 4 Organic large eggs
  • 6oz Fresh Spinach
  • 1 tablespoon Olive oil (or butter)
  • pinch Salt & Pepper


  • 2 tablespoons Parmesan cheese (grated)
  • 1 teaspoon Crushed Red Pepper


1. In a bowl scramble the eggs with a pinch of Salt and pepper.
2. Get a cast iron skillet (or non stick frying pan) and the oil warm over medium heat.
3. Add the spinach to the pan tossing it around. You want it to be slightly wilted but not all cooked down.
4. Pour in the eggs. Move eggs around with the spinach and then do not touch the eggs again. Leave them to cook as is. You don't want to cook this like you would scrambled eggs.
5. Add the Parmesan and crushed red pepper to the top.
6. Serve by scraping eggs up from the pan. (If using cast iron)

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