Sautéed Spinach and Feta Eggs
Creamy, herb-flecked eggs nestled in a bed of wilted spinach, topped with melty feta for a 10-minute breakfast. This Mediterranean-inspired Instant Pot recipe, ready in about 13 minutes, pairs olive oil, eggs, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 tbsp olive oil
- 4 large eggs
- 2 cups, fresh spinach
- 1/4 cup, crumbled feta cheese
- to taste salt
- to taste pepper
- 1 tbsp, chopped fresh dill
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a non-stick skillet over medium heat. Add 2 cups fresh spinach and cook for 2-3 minutes until wilted and most liquid evaporates, stirring occasionally.
- Step 2: Create four small wells in the spinach and crack 4 large eggs into them. Season eggs with salt and pepper.
- Step 3: Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
- Step 4: Sprinkle 1/4 cup crumbled feta cheese and 1 tbsp chopped fresh dill over the eggs. Cook for 1 more minute until the feta begins to melt and the dill infuses the dish.
- Step 5: Gently lift the eggs with a spatula to coat them in the spinach and cheese mixture before serving.
