One-Pan Spinach and Feta Egg Skillet

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A quick and savory breakfast skillet with fresh spinach, crumbled feta, and fluffy eggs, perfect for a nutritious start to your day. This Mexican recipe (vegetarian, low carb), ready in about 15 minutes, pairs large eggs, fresh spinach leaves, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 leaves
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat until shimmering, about 1 minute.
2. Step 2: Add 2 cups fresh spinach leaves and sauté for 2 minutes until wilted and tender but still vibrant green.
3. Step 3: Crack 4 large eggs evenly over the spinach, then sprinkle 1/2 cup crumbled feta cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper evenly over the eggs.
4. Step 4: Cover the skillet with a lid and cook on medium-low heat for 5-7 minutes, until the egg whites are set and the yolks reach your desired doneness.
5. Step 5: Carefully slide the skillet off heat and serve immediately, enjoying the creamy feta melting into the tender spinach and eggs.