Last minute plan changes happen. So it pays to be prepared and have a plan-B recipe at the ready that is a) incredibly low effort b) delicious c) satisfying.
These green eggs tick all the boxes.
I always have eggs in the house (because chickens). But even before my poultry fancier days, I always had eggs. Side note – they keep for much longer than the best before dates.
And I always have spinach in the freezer.
So it’s a wonder it took me until recently to combine the two into a brilliant little easy lunch, dinner – or breakfast for that matter.
I adore them plain like the recipe.
But feel free to add some shaved parmesan like the photo above or use one of the variations below to jazz them up if you want something more fancy.
Plan-B Spinach & Eggs
- 1 pack frozen spinach 250g / 8oz
- 1 tablespoon butter
- 3-4 eggs
- pinch salt
- 2 tablespoons water
- Defrost the spinach. I pop in in a sieve and pour boiling water from the kettle over. Stand for a minute or so then drain, squeezing dry by pushing it into the sieve with a spoon.
- Heat a small frying pan on a medium high heat. Add butter or olive oil. Then add the drained spinach, eggs (crack them directly into the pot), pinch salt and 2 tablespoons water.
- Cook, stirring almost constantly (it's ok to take little breaks) until egg starts to set and the mixture comes together like a green thick custard.
- Dump into a bowl and enjoy straight up (or with one of the suggestions below).
Variations & Substitutions Spinach & Eggs
more fancy – crumbled feta, chilli oil, hot sauce, hummus, pesto, shaved parmesan, creamy blue cheese, walnuts, magic crunchy sprinkle, roast seeds, fresh basil, fresh chilli, curry powder, ground coriander, ground cumin, olives, sun dried tomato, anchovies.
dairy-free – olive oil or coconut oil.
more substantial (carb lovers) – cooked pasta or hot buttered toast.
more substantial (low carb) – avocado, feta, goats cheese, parmesan, walnuts, almonds, pine nuts, olives, so many options.
different vegetables – frozen kale is good too. Sometimes I soften an onion first.
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months.
butter – will keep in the fridge for weeks.
eggs – will keep in the fridge for weeks or use for another meal.
salt – keep it in the pantry.
Problem Solving Guide Spinach & Eggs
bland – more salt! OR see the more fancy variations.
too dry – overcooked eggs! A drizzle of olive oil or some extra butter will help. Next time get them out earlier or use a lower hear.
sticking to the pan – next time a non stick pan or well seasoned pan will help. For now, allow the pan to cool so the eggs release.
You can but I like best when freshly made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. Best if not reheated so eat cold or allow to come to room temp.
More Recipes Link Spinach & Eggs
- One Pot Mushroom Sausage & Spinach
- Spinach Feta Burgers
- Flavour Explosion Scrambled Eggs (bacon scrambled eggs)
- Pesto, Olive & Feta Frittata
- The Good Greens
- Feta & Meat Balls
Have fun in the kitchen