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Spinach shrinks down dramatically once it hits heat, so what looks like an overflowing pan of leaves collapses into just a few spoonfuls within a minute or two - this is the fastest way to get a genuine serving of greens into breakfast or a light lunch without dedicating a separate pan or step to it. Two eggs cracked directly on top finish the whole thing in one skillet.
Per serving
210kcal
Calories
14g
Protein
5g
Carbs
15g
Prep Time
5 min
Cook Time
8 min
Servings
1 people
Difficulty
easy
Fat
2g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Heat the olive oil in a nonstick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the spinach in batches if needed, tossing continuously until wilted, about 2-3 minutes.
Season the wilted spinach with a pinch of salt, black pepper, and a small grating of nutmeg, then spread it evenly across the pan.
Using the back of a spoon, make two small wells in the spinach and crack an egg into each.
Cover the skillet and cook over low heat for 3-4 minutes, until the egg whites are just set but the yolks are still soft (cook longer for firmer yolks).
Remove from the heat and sprinkle with grated parmesan if using.
Serve immediately with toast for dipping.
Cook the Spinach in Batches If Needed: A large pile of fresh spinach can seem impossible to fit in the pan at first, but adding it gradually and tossing as it wilts makes room quickly. Cover While Cooking the Eggs: Covering the pan traps steam, which helps the egg whites cook through evenly without needing to flip or disturb the delicate yolks. Check the Eggs Early: Since pan and stove heat can vary, start checking at the 3-minute mark to catch the eggs exactly when the whites are set but yolks are still soft.
Yes, thaw it completely and squeeze out as much excess water as possible before adding it to the pan, since frozen spinach releases a lot of liquid that can make the dish watery.
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