Spinach, Kale & Egg Skillet

Side shot of spinach, kale & egg skillet

Print Recipe

Rate our recipe!

The tart, creamy, saltiness of the feta combined with the greens, garlic and marinara, is just fantastic.

Prep Time8

Cook Time12

Total Time20

Course: Breakfast

Cuisine: American

Keyword: kale, spinach

Calories: 508kcal

Author: Tricia

Ingredients

1 small onion chopped
1 clove garlic minced
1 tablespoon olive oil
2 cups kale cleaned, trimmed and chopped
2 cups spinach cleaned
½ teaspoon red pepper flakes
salt and pepper to taste
4-6 tablespoons marinara sauce
⅓ cup crumbled feta cheese divided
2 eggs

Instructions

Preheat oven to 375°F.
In an oven proof skillet over medium-high heat, saute the onions and garlic in olive oil for about 5 minutes. Add the spinach and kale and red pepper flakes. Sauce another 3 minutes until the kale is wilted. Season with salt and pepper to taste.
Remove the skillet from the heat and distribute the marinara sauce on top of the kale. Sprinkle with ½ the feta cheese. Top with the two eggs and sprinkle with the remaining feta. Bake for 12-15 minutes until the egg whites are cooked and the yolk is still a little runny. Serve immediately and enjoy.

Notes

(adapted from a recipe by Gina as posted on Tasty Kitchen)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition