Sautéed Spinach and Eggs with Sun-Dried Tomatoes
Fresh spinach wilting into tender eggs with sun-dried tomatoes for a simple, protein-packed breakfast or dinner. This american-inspired whole30 ready in about 18 minutes pairs spinach, large eggs, tablespoons 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 cups spinach
- 2 large eggs
- 2 tablespoons sun-dried tomatoes
- 1 tablespoon avocado oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium heat until shimmering.
- Step 2: Add 3 cups fresh spinach and cook for 2-3 minutes until wilted and tender, stirring occasionally.
- Step 3: Push spinach to the edges of the skillet to create a well, then crack 2 large eggs into the center.
- 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.
- Step 5: Stir in 2 tablespoons chopped sun-dried tomatoes and cook for 1 minute to warm through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spinach and Eggs with Sun-Dried Tomatoes take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Spinach and Eggs with Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spinach from drying out.
Can I substitute ingredients in Sautéed Spinach and Eggs with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Spinach and Eggs with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Spinach and Eggs with Sun-Dried Tomatoes?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to whole30 dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
