Spinach and eggs are a simple yet surprisingly flavorful and filling breakfast or lunch recipe. Sauté some mushrooms before adding the spinach and letting it wilt. Then fry the egg in the same pan. You’ll love this quick recipe!
Spinach and eggs is such a simple recipe that you’ll find yourself making it again and again. It’s one of those easy meals that, after the first time you make it, you’ll probably never need to pop back here to look at the recipe again — it just sticks with you in the best way.
The savory mushrooms add a ton of flavor and help make this a filling, one-pan meal. They bring a rich, earthy backdrop that balances the tender spinach and soft eggs beautifully. Everything cooks together quickly, so it’s the kind of dish you can throw together when you’re hungry and don’t want to fuss with too many ingredients. Once you make it a few times, it becomes that reliable, comforting meal you can count on any time of day — breakfast, lunch, or a cozy, on-the-fly dinner.
More spinach and egg recipes
- Sausage, Spinach, and Egg Breakfast Bake
- Curried Sweet Potato Frittata with Spinach
Spinach and Eggs Recipe
- Pin
Ingredients
- ▢ 1 tablespoon cooking oil (avocado oil works great)
- ▢ ½ lb mushrooms (sliced)
- ▢ 12 ounces baby spinach
- ▢ 1 pinch sea salt and pepper
- ▢ 4 large eggs
Instructions
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they start to brown, about 8 minutes. Add the spinach to the pan, working in batches if needed, and let it wilt for about 2 minutes. (It doesn’t need to be completely wilted as it will continue to cook with the eggs.) Season with salt and pepper. 1 tablespoon cooking oil, ½ lb mushrooms, 12 ounces baby spinach, 1 pinch sea salt and pepper
- Reduce the heat to medium. Make 4 holes in the spinach and crack an egg into each hole. Cook the eggs for about 3-4 minutes, or just until the whites are set. If you prefer your egg yolks less runny, cover the pan while cooking. Serve right away. 4 large eggs
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More egg breakfast recipes
For more inspiration, check out all of our breakfast recipes !
Chorizo Shakshuka (chorizo and eggs)
Chorizo Scrambled Eggs with Cilantro Pesto
Green Shakshuka with Lemon Dill Pesto
Spaghetti Squash Breakfast
Spinach and Eggs Recipe
Ingredients
- 1 tablespoon cooking oil , avocado oil works great
- ½ lb mushrooms , sliced
- 12 ounces baby spinach
- 1 pinch sea salt and pepper
- 4 large eggs
Instructions
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they start to brown, about 8 minutes. Add the spinach to the pan, working in batches if needed, and let it wilt for about 2 minutes. (It doesn’t need to be completely wilted as it will continue to cook with the eggs.) Season with salt and pepper. 1 tablespoon cooking oil, ½ lb mushrooms, 12 ounces baby spinach, 1 pinch sea salt and pepper
- Reduce the heat to medium. Make 4 holes in the spinach and crack an egg into each hole. Cook the eggs for about 3-4 minutes, or just until the whites are set. If you prefer your egg yolks less runny, cover the pan while cooking. Serve right away. 4 large eggs
