The Kitchen · Breakfast
Baked Eggs with Spinach & Feta
From The Kitchen
I love breakfasts that don't require a recipe once you've made them a few times. This is one of those meals I come back to again and again because it's colorful, satisfying, and comes together in about twenty minutes. It's proof that eating well doesn't have to be complicated.
Scale
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup diced red onion
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- Sea salt and freshly ground black pepper
Method
- Heat the olive oil in a medium skillet over medium heat.
- Add the onion and cook for 2–3 minutes until softened.
- Stir in the tomatoes and spinach, cooking until the spinach has wilted.
- Create four small wells in the vegetables and crack an egg into each.
- Cover the skillet and cook until the eggs reach your preferred doneness.
- Sprinkle with feta, parsley, salt, and pepper before serving.
Nutrition highlights
- Excellent source of protein
- Rich in iron and vitamin A
- Healthy fats
- Naturally gluten-free
- Busy mornings
- Weekend brunch
- High-protein breakfast
Gina's tip
Serve with toasted whole-grain sourdough and a bowl of fresh seasonal fruit for a beautifully balanced breakfast.
Coach's Note
No feta in the fridge? Skip it. A good breakfast doesn't wait for a perfect ingredient list — it waits for you to show up.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina