Creamy Spinach and Eggs in a Skillet

Creamy Spinach Dish

So… so this was yum.

Last night, my friend Brad came over for dinner (as in I made him dinner, because apparently that’s how things work around here). And I made this delicious monstrosity for us.

FYI it paired perfectly with the ciabatta bread from Eatzi’s in Dallas. In case you’re wondering ;)

Also, in case you’re wondering, Brad called this dish the best thing I’ve ever made. And that’s saying something.

This recipe feeds 2-3 (we were both stuffed and there was definitely still enough food for a third person) and would be perfect for any meal (except perhaps dessert).


  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1 green onion, chopped
  • 1/2 cup of cooked quinoa
  • 2 1/2 bunches of spinach, washed and chopped
  • 1 cup of heavy cream
  • 1/3 cup of grated Parmesan cheese
  • 1 tablespoon of garlic powder
  • pinch of za’atar
  • pinch of nutmeg
  • juice from 1 lemon
  • 4 eggs
  • freshly ground black pepper and salt, to taste


Preheat the oven to 400°F (205°C). Place olive oil in an oven-safe skillet over medium-high heat. Add the chopped onions (green and regular) and sauté. Add the quinoa and the spinach, stir and cover (removing cover to stir occasionally) until the spinach is cooked. Pour in the heavy cream, Parmesan cheese, garlic powder, za’atar, nutmeg, and lemon juice and stir. Let it cook for a few minutes.

Crack and drop the four eggs on top of the spinach concoction, making sure that the yolk doesn’t break. Place the skillet in the oven for about 10-12 minutes, or until the whites of the eggs have become firm (but the yolks are still kind of runny). Remove the skillet from the oven, allow to cool for a hot sec, and then serve (while still hot) (and with bread) (preferably the ciabatta from Eatzi’s).