Recipe draft
Breakfast & Brunch
Spinach & Feta Skillet Eggs
Tender spinach, softly set eggs, and salty feta make a simple skillet breakfast that feels a little special.
By Maya Bennett · CozyYumPublished October 1, 2026
Spinach & Feta Skillet Eggs
Tender spinach, softly set eggs, and salty feta make a simple skillet breakfast that feels a little special.
Prep5 min
Cook12 min
Total17 min
Rest / cool0 min
Recipe draft. This recipe has not yet been kitchen-tested. Times and results may vary. Our editorial policy.
Ingredients
Servings
Serves 2. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.
Let’s make it
Warm the oil in a lidded medium skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.
Add the spinach and cook for 2 minutes until wilted. Season with salt and pepper.
Make four shallow spaces in the spinach. Crack an egg into each space and scatter the feta around them.
Cover and cook over low heat for 5 minutes, or longer as needed, until both whites and yolks are firm. An egg mixture should reach 71°C / 160°F. Serve promptly.
What you’ll need
- Lidded skillet
- Food thermometer
A little kitchen wisdom
- A wide skillet gives the eggs enough room to cook evenly.
- Choose feta made with vegetarian rennet for the vegetarian label to apply.
- Timing varies with egg size and pan heat; use the doneness checks in the instructions.
Saving some for later
Refrigerate in a shallow, covered container within 2 hours (within 1 hour above 32°C / 90°F). Keep at 4°C / 40°F or below and use within 3 days. Reheat cooked leftovers to 74°C / 165°F, adding a splash of water if needed.
Allergens & dietary notes
Egg · Milk.
Dietary suitability applies to ingredients as written. Check labels and cross-contact. Nutrition estimates are not provided.
Published 2026-10-01 · Updated 2026-10-01 · CozyYum
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