Breakfast · ALWAYS FREE
Spinach & feta breakfast skillet
A simple oven-finished egg skillet with greens and tangy feta.
One skilletWeekend
Ingredients
Let’s make it
- Heat oven to 375°F (190°C). Whisk eggs, milk, salt, and pepper.
- Heat oil in a 10-inch oven-safe skillet. Cook onion over medium heat for 5 minutes.
- Add spinach and stir until wilted. Spread evenly, pour in eggs, and scatter feta on top.
- Cook on the stove for 2 minutes, then transfer to the oven for 10–15 minutes, until the center reaches 160°F (71°C).
- Use oven mitts to handle the hot skillet. Rest for 3 minutes and slice.
Why it’s in this collection
- Keto: 7.0 g estimated total carbohydrate per one of 4 equal portions. All listed ingredients are included; fiber has not been subtracted. No grain, starchy side, or added sugar is included. Use the specified unsweetened ingredients.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs shelled whole eggs 400g 2.88g whole milk 60g 2.87g olive oil 14g 0.00g onion 150g 14.01g spinach 142g 5.15g feta 75g 2.91g salt 1.5g 0.00g black pepper 0.5g 0.32g 28.14g total ÷ 4 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
