Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you’ll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Quick Info

⏱️ 55 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

386 cal • 15g protein • 16g carbs • 32g fat

Tags

[Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Low-Sugar]

Ingredients

• 3 tablespoons unsalted butter
• ½ medium white onion, thinly sliced (about 1 cup)
• 1 teaspoon kosher salt, divided, plus more to taste
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ¼ teaspoon nutmeg
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• ¾ cup heavy cream
• ¾ cup freshly grated Parmesan cheese, plus more for sprinkling
• 20 ounces frozen spinach, thawed and squeezed dry (about 2 heaping cups)
• 2 teaspoons fresh lemon juice
• 4 large eggs
• ½ teaspoon freshly ground black pepper
• Toast, for serving

Instructions Preview

1. Melt the butter in a 9-inch (23 cm) cast-i…
2. Add the garlic, red pepper flakes, and nut…
3. Sprinkle the flour into the pan and mix we…

…and 8 more steps

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Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty