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Creamy spinach and cottage cheese skillet eggs, the whole dishCreamy spinach and cottage cheese skillet eggs, close up

Creamy spinach and cottage cheese skillet eggs

15 min · 34 g protein · 322 cals / serving

Eggs Florentine without the muffin or the hollandaise: a pan of garlicky wilted spinach turned creamy with cottage cheese and parmesan, with four eggs gently set into it under a lid. Fifteen minutes, one pan.

Servings2

Ingredients

To serve

Steps

  1. Warm the oil in a 10 inch skillet with a lid over medium heat. Cook the garlic 30 seconds, then add the spinach in handfuls, stirring until it has all wilted, 2–3 minutes. Pour off any water that pools in the pan.
  2. Stir in the cottage cheese, half the parmesan, the salt and pepper, and let it bubble gently for 1 minute until creamy.Step 2, what it should look like
  3. Make four wells, crack an egg into each, cover and cook over medium-low 5–7 minutes, until the whites are set and the yolks still soft.Step 3, what it should look like
  4. Sprinkle with the rest of the parmesan and the pepper flakes and serve from the pan.

Good to know

Smoother sauce?

Blend the cottage cheese for 20 seconds before it goes in, or mash it with a fork. The curds also melt a good deal as it heats.

Frozen spinach?

Thaw 9 oz of frozen leaf spinach and squeeze it dry, then start at step 2 after warming it through with the garlic.

Per

Calories
97
Protein
(43%)
10 g
Fat
(46%)
5 g
Carbohydrates
(11%)
3 g
of which sugar
1 g
Fiber
1 g
Sodium
326 mg

More breakfast

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 643 kcal goes into the pot and 725 g of ingredients comes out as about 660 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.