Greek yogurt and spinach skillet-baked eggs
Greek yogurt and spinach skillet-baked eggs combines creamy Greek yogurt with sautéed spinach, leeks, and onions, creating a nutritious dish. Finished under the broiler with perfectly cooked eggs, it's ideal for breakfast or a light dinner with a Mediterranean touch.
Cook time 20 min
Prep time 10 min
Ingredients:
2/3 cup greek yogurt1 garlic clove
1 dash salt
1 tbsp butter
2 tbsp olive oil
3 tbsp leek
2 tbsp onion
10 cups spinach
1 tsp lemon juice
4 eggs
1/4 tsp chili powder
1 tsp dried oregano
Greek yogurt and spinach skillet-baked eggs is a delicious and nutritious dish that combines the creamy tanginess of Greek yogurt with the vibrant flavors of fresh spinach, leeks, and onions. Perfect for breakfast, brunch, or even a light dinner, this recipe is not only packed with protein but also incredibly easy to make. With a hint of lemon juice and a touch of oregano, this dish offers a delightful Mediterranean twist that will please your palate.
Instructions:
- Heat a large oven-safe skillet over medium heat.
- Add the butter and olive oil to the skillet. Allow the butter to melt and the oil to heat up.
- Add the chopped leek and onion to the skillet. Sauté for 3-4 minutes, stirring frequently, until the vegetables become soft and translucent.
- Gradually add the spinach to the skillet, stirring constantly. The spinach will wilt down significantly as it cooks.
- Pour the lemon juice over the spinach and continue to cook until all the spinach is wilted and any excess moisture has evaporated, about 4-5 minutes.
- Season with a dash of salt to taste.
- Create four small wells in the spinach mixture using a spoon.
- Crack one egg into each well, taking care not to break the yolk.
- Season the eggs with a sprinkle of chili powder and dried oregano.
- Preheat your oven’s broiler on high.
- Place the skillet under the broiler and broil for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the cooking time based on your preference for egg doneness.
- Remove the skillet from the oven using oven mitts.
- Dollop the prepared Greek yogurt mixture over the eggs and spinach.
- Serve immediately, straight from the skillet.
Greek yogurt and spinach skillet-baked eggs is a versatile and wholesome meal that can easily become a staple in your recipe rotation. Its combination of creamy Greek yogurt, nutrient-rich spinach, and perfectly baked eggs make it both satisfying and healthful. Whether you're serving it up for a lazy weekend brunch or a quick weeknight dinner, this recipe is sure to impress and delight with its Mediterranean-inspired flavor.
Greek yogurt and spinach skillet-baked eggs FAQ:
The eggs should be broiled for about 5-7 minutes. Keep an eye on them to ensure the egg whites are set while the yolks remain slightly runny, adjusting the time to your desired doneness.
Yes, you can substitute Greek yogurt with regular yogurt, but the texture and creaminess may differ. For a thicker option, consider using strained yogurt.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven before serving.
If you don’t have leeks, you can substitute them with green onions or shallots for a similar flavor profile.
The eggs are done when the whites are fully set and opaque, while the yolks should still appear slightly jiggly and runny. You can check by gently touching the yolk with a spoon.
Tips:
- Make sure to properly wash and dry the spinach to remove any dirt or grit.
- Use fresh, high-quality Greek yogurt for the best flavor and consistency.
- Preheat your skillet before adding any ingredients to ensure even cooking.
- If you like your eggs runny, keep an eye on them and remove from oven as soon as the whites are set.
- Feel free to adjust the amount of chili powder based on your spice preference.
- Garnish with some fresh herbs or feta cheese for an extra flavor boost.
Nutrition per serving
3 ServingsCalories 230kcal
Protein 18g
Carbohydrates 7g
Fiber 2.03g
Sugar 3.27g
Fat 24g
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