Spinach, Potato & Egg Skillet

A hearty and comforting skillet dish where tender potatoes and sautéed spinach are bound together with fluffy scrambled eggs. Simple, satisfying, and packed with flavor.

35 min · easy

Ingredients

• 2 medium, diced potatoes
• 3 cups, fresh spinach
• 4 large eggs
• 2 tablespoons olive oil
• 1 small, diced onion
• 2 cloves, minced garlic
• to taste salt
• to taste black pepper

Instructions

1. Boil diced potatoes in salted water for 8–10 minutes until fork-tender; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add potatoes to the skillet and cook 5–6 minutes, stirring occasionally, until golden on the edges.
5. Toss in spinach and stir until wilted, about 2 minutes.
6. Pour beaten eggs evenly over the mixture. Season with salt and pepper.
7. Cook on low heat for 4–5 minutes, gently lifting edges to let uncooked egg flow underneath, until eggs are just set.
8. Slide onto a plate, slice, and serve warm.

Chef's tip: For extra creaminess, cover the skillet with a lid during the last 2 minutes of cooking — the steam helps the eggs set evenly without drying out.