Spinach and Egg Skillet with Cheese

Serves 2–4

INGREDIENTS:

For the Skillet:

2 tbsp olive oil (or butter for extra richness)

1 small onion , diced

2 cloves garlic , minced

4 cups fresh spinach (or frozen spinach, thawed and drained)

6–8 large eggs , beaten

Salt and pepper , to taste

1/2 tsp smoked paprika (optional, for depth)

1 cup shredded cheese (cheddar, mozzarella, feta, or a blend)

Optional Add-Ins:

Diced bell peppers or zucchini for extra veggies

Cooked bacon , sausage, or ham for protein

Red pepper flakes for heat

DIRECTIONS:

Step 1: Sauté the Veggies

Heat the olive oil (or butter) in a large skillet over medium heat.

Add the diced onion and sauté for 3–4 minutes , until softened and translucent.

Stir in the minced garlic and cook for 30 seconds , until fragrant.

Step 2: Wilt the Spinach

Add the fresh spinach to the skillet in batches, stirring until it wilts down (about 2–3 minutes ). If using frozen spinach, simply stir it in and heat through.

Season with salt, pepper, and smoked paprika (if using).

Step 3: Add the Eggs

Pour the beaten eggs evenly over the spinach mixture in the skillet.

Let the eggs set slightly around the edges, then gently stir to create soft curds. Cook for 3–5 minutes , or until the eggs are mostly set but still slightly runny on top.

Step 4: Add the Cheese

Sprinkle the shredded cheese evenly over the eggs. Cover the skillet with a lid or foil and let it sit for 1–2 minutes , until the cheese is melted and bubbly.

Step 5: Serve

Slice the skillet into wedges or serve directly from the pan. Garnish with fresh herbs like parsley or chives if desired.