Spring Greens & Feta Skillet Eggs with Quinoa

A vibrant and protein-rich skillet dish featuring fluffy eggs, tender spring greens, bright cherry tomatoes, crumbled feta, and fresh lemon zest, all served alongside fluffy, quick-cooking quinoa.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.13/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• High-Protein
• Pescatarian
• Low-Sugar

Tags

• quick
• healthy
• savory
• fresh
• sauté
• comfort food

Ingredients

• 1 cup quick-cooking quinoa
• 2 cup vegetable broth
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 5 ounce fresh spinach
• 1 cup cherry tomatoes (halved)
• 8 eggs
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 6 ounce feta cheese (crumbled)
• 1 lemon (zested and juiced)

Instructions

1. Combine the uncooked quick-cooking quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Set aside.
2. While the quinoa cooks, heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add fresh spinach to the skillet and sauté for 2-3 minutes, until wilted. Stir in the halved cherry tomatoes and cook for another 2 minutes.
4. In a medium bowl, whisk the eggs with the salt and black pepper.
5. Pour the whisked egg mixture over the vegetables in the skillet. Sprinkle half of the crumbled feta cheese evenly over the top. Reduce heat to low, cover the skillet, and cook for 8-10 minutes, or until the eggs are mostly set.
6. Remove the skillet from heat. Garnish with the remaining crumbled feta cheese and fresh lemon zest. Drizzle with lemon juice before serving.
7. Serve the skillet eggs immediately alongside the fluffy quinoa.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.

Nutrition (per serving)

• Calories: 425
• Protein: 26.5 g
• Carbohydrates: 42.1 g
• Fat: 17.5 g
• Fiber: 6.8 g
• Sodium: 810 mg
• Saturated Fat: 8 g
• Sugar: 4.1 g
• Cholesterol: 380 mg