Sautéed Spinach and Eggs with Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh spinach wilting into tender eggs with sun-dried tomatoes for a simple, protein-packed breakfast or dinner. This American-inspired Whole30 recipe, ready in about 18 minutes, pairs spinach, eggs, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Cook: 8 min Serves 2 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 3 cups fresh spinach and cook for 2-3 minutes until wilted and tender, stirring occasionally.
  3. Step 3: Push spinach to the edges of the skillet to create a well, then crack 2 large eggs into the center.
  4. Step 4: Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper, and cook for 3-4 minutes until egg whites are set and yolks remain runny.
  5. Step 5: Stir in 2 tablespoons chopped sun-dried tomatoes and cook for 1 minute to warm through.

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