Skillet-Baked Eggs With Spinach

Eggs With SpinachIf you meet with a weight loss doctor, they will most likely tell you that breakfast is the most important meal of the day. Whether you’re following a low-carb diet, using medical diet pills or on an intense exercise regimen, you need to start the day with a healthy breakfast. When you skip it, chances are you’ll be starving by lunch and end up overeating.

This delicious recipe for Skillet-Baked Eggs with Spinach is packed with nutrients and protein. After eating this delicious low-carb meal, your appetite will be satiated so you won’t have those pre-afternoon cravings that can kill you weight loss efforts. Our weight loss doctor recommends eating foods that are low-carb and nutrient-rich—and eggs definitely fit into this category. Eggs are an excellent, low-fat source of protein and one of the richest sources of the B-complex vitamin choline, which boosts neurological function and has anti-inflammatory properties. They also contain two important carotenoids, lutein and zeaxanthin, which protect eyesight.

Green leafy vegetables like spinach are packed with antioxidants and the Greek yogurt in this recipe is also a good source of protein. Try out this recipe and let us know what you think the next time you come to our weight loss center for a weigh-in or to pick up your medical diet pills.


4 eggs
10 cups fresh spinach
2/3 cup plain, low-fat Greek-style yogurt
1 garlic clove, halved
2 tbsps unsalted butter
2 tbsps extra virgin olive oil
2 tbsps chopped scallions
1 tspn fresh lemon juice
1/2 tsp crushed red pepper flakes
1 tsp chopped fresh oregano
Himalayan sea salt
A pinch of paprika

Preheat oven to 300°. Heat 1 tbsp butter with oil over medium heat.  Once melted, reduce the heat to low and add the scallions. Cook for approximately 10 minutes. Mix the Greek yogurt, garlic, and a pinch of Himalayan sea salt together and in a small bowl.

Add the spinach and lemon juice to the scallions and add another pinch of Himalayan sea salt. Increase the heat medium-high, turning often. Set the mixture aside once the spinach leaves are wilted.

Transfer the spinach mixture to a 10-inch skillet. Make 4 holes in the center of the spinach and break one egg into each hollow, keeping the yolks in place. Bake for about 12 to 15 minutes—the egg whites should be set.

Melt the remaining 1 tbsp butter in a small saucepan over medium-low heat. Add Himalayan sea salt and cook for about two minutes; the butter should start to foam. Add oregano and cook for another 45 seconds or so. Remove the garlic halves from yogurt, and then spoon the yogurt mixture over the baked eggs. Delicious!


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