Keto Breakfast Skillet with Eggs and Spinach

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A quick and nutritious start to the day, featuring a flavorful mix of spinach, onions, and garlic with perfectly cooked eggs and a touch of feta cheese for a satisfying keto breakfast. This American-inspired keto recipe (vegetarian), ready in about 15 minutes, combines large eggs, fresh spinach, olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1/4 cup, finely chopped onion
• 1 clove, minced garlic
• 1/4 cup, crumbled feta cheese
• 1/4 tsp salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1/4 cup finely chopped onion and sauté for 3 minutes until softened, then add 1 minced garlic clove and cook for 1 minute until fragrant.
2. Step 2: Add 2 cups fresh spinach to the skillet and stir until wilted, about 2 minutes.
3. Step 3: Crack 4 large eggs into the skillet around the spinach, season with 1/4 tsp salt and 1/8 tsp black pepper, and cover with a lid. Cook for 5-6 minutes until the egg whites are set but the yolks are still runny.
4. Step 4: Sprinkle 1/4 cup crumbled feta cheese over the top and serve hot.