Skillet Eggs with Spinach and Tomatoes

Pro tips

• Heat the skillet with oil over medium-high heat before adding tomatoes so they soften and caramelize rather than steam.
• Wilt the spinach fully before adding eggs to prevent excess moisture and ensure even cooking.
• Crack eggs gently into the skillet and reduce heat to medium to cook the whites through without toughening the yolks.
• Sprinkle cheese just before removing from heat so it melts evenly from the residual pan temperature.

Substitutions

• Fresh spinach → frozen spinach (thaw and squeeze dry to avoid excess water)
• Shredded cheese → crumbled feta or goat cheese (adds tanginess, skip the stirring)
• Fresh tomato → sun-dried tomatoes or canned diced tomatoes (reduce liquid if using canned)

Storage & make-ahead

Leftovers keep refrigerated for up to 1 day; reheat gently on the stovetop over low heat or in a 300°F oven.

How do I keep the eggs from overcooking?

Lower the heat to medium once you add the eggs and watch for the whites to set while the yolks remain slightly runny, about 3–4 minutes depending on your skillet's heat.

Can I prep this the night before?

Slice the tomatoes and chop the spinach and green onions ahead of time, but cook the eggs fresh—they're best served immediately.

What cheese works best?

Cheddar, feta, or goat cheese all work well; use any melting cheese you prefer. Shredded cheddar is the most classic choice.

Can I add other vegetables?

Yes—mushrooms, bell peppers, onions, or zucchini can be sautéed with the tomatoes first. Add heartier vegetables before the softer ones.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.