CHEFFIFY

3 recipes · 21 Oct 2026

What to make with eggs and spinach

Eggs and a bag of spinach make breakfast, lunch or a cheap dinner in under 30 minutes. Three ways to do it.

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Your first recipe is free. No account needed.

Spinach wilts down to almost nothing, so a whole bag disappears into a few eggs. That makes this pair the fastest way to use up greens before they go slimy.

Each recipe below started from a different fridge. Cheffify picked what goes together and skipped what does not.

Spinach, Tomato, and Feta Frittata
AI-generated photo. Your dish will look a little different.

Spinach, Tomato, and Feta Frittata

  • 25 min
  • Serves 2
  • 320 kcal a serving
  • Easy
  • Mediterranean
  • Vegetarian

A classic, simple stovetop-to-oven frittata that lets the fresh vegetables shine alongside creamy, salty feta.

Made with Cheffify’s AI from these ingredients

In the fridge eggs, spinach, feta, cherry tomatoes, red onion

Used from the fridge
eggsspinachfetacherry tomatoesred onion
Worth buying (optional)
  • + crusty bread Perfect for soaking up juices
From the pantry
olive oilsaltblack pepper

Ingredients

  • 6 large eggs
  • 2 cups spinach
  • 50g feta
  • 1 cup cherry tomatoes
  • ½ medium red onion
  • 1 tablespoon olive oil

Allergens: contains milk, egg. Check the labels on stock, sauces and spice mixes.

Calories
320 kcal
Protein
18 g
Carbs
9 g
Fat
24 g

Per serving, estimated by AI.

Method

  1. Preheat your oven broiler to high. Finely dice the red onion and halve the cherry tomatoes.
  2. Heat the olive oil in a medium, oven-safe non-stick skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened.
  3. Add the cherry tomatoes and spinach to the skillet. Cook for about 2 minutes, stirring occasionally, until the spinach is wilted and the tomatoes are just starting to soften.
  4. While the vegetables cook, whisk the eggs in a bowl with a pinch of salt and pepper. Pour the eggs into the skillet, spreading the vegetables evenly.
  5. Crumble the feta cheese over the top of the egg mixture. Cook on the stovetop for 3-5 minutes until the edges are set but the center is still slightly runny.
  6. Transfer the skillet to the oven under the broiler for 2-3 minutes, watching closely, until the top is puffed and golden brown. Serve warm.

Tip If you don't have an oven-safe skillet, you can finish the frittata by covering the pan with a lid and cooking it on the lowest heat setting for another 5-7 minutes instead of using the broiler.

Spinach and Tomato Shakshuka
AI-generated photo. Your dish will look a little different.

Spinach and Tomato Shakshuka

  • 25 min
  • Serves 2
  • 350 kcal a serving
  • Easy
  • Middle Eastern
  • Vegetarian

A comforting, one-pan Mediterranean classic where eggs are gently poached in a spiced tomato and pepper sauce, finished with fresh spinach.

Made with Cheffify’s AI from these ingredients

In the fridge eggs, spinach, canned tomatoes, red pepper, onion, ground cumin, crusty bread

Used from the fridge
eggsspinachcanned tomatoesred pepperonionground cumincrusty bread
Worth buying (optional)
  • + feta cheese adds a nice salty tang
From the pantry
olive oilgarlicsaltblack peppersmoked paprika

Ingredients

  • 4 large eggs
  • 150g spinach
  • 400g canned tomatoes
  • 1 red pepper
  • 1 medium onion
  • 1 teaspoon ground cumin
  • 4 slices crusty bread
  • 2 cloves garlic
  • 2 tablespoons olive oil

Allergens: contains egg, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
350 kcal
Protein
18 g
Carbs
32 g
Fat
16 g

Per serving, estimated by AI.

Method

  1. Finely dice the onion and red pepper. Mince the garlic.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the onion and red pepper until soft, about 5-7 minutes.
  3. Stir in the garlic and cumin, cooking for 1 minute until fragrant. Pour in the canned tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
  4. Stir the fresh spinach into the tomato sauce until it wilts down. Use a spoon to make four small wells in the sauce.
  5. Crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the whites are set but the yolks are still runny.
  6. Toast the crusty bread and serve immediately with the shakshuka.

Tip If you want a deeper flavour, toast the cumin seeds in the dry pan for 30 seconds before adding your oil and vegetables.

Cheesy Spinach and Mushroom Scramble with Toast
AI-generated photo. Your dish will look a little different.

Cheesy Spinach and Mushroom Scramble with Toast

  • 12 min
  • Serves 1
  • 420 kcal a serving
  • Easy
  • Western
  • Vegetarian

A classic, comforting breakfast that comes together in minutes. The creamy eggs pair perfectly with earthy mushrooms and wilted spinach, served over crispy, buttery toast.

Made with Cheffify’s AI from these ingredients

In the fridge eggs, spinach, mushrooms, cheddar, bread

Used from the fridge
eggsspinachmushroomscheddarbread
Worth buying (optional)
  • + fresh chives adds fresh oniony bite
From the pantry
buttersaltblack pepperolive oil

Ingredients

  • 3 large eggs
  • 1 cup spinach
  • ½ cup mushrooms
  • ¼ cup cheddar
  • 2 slices bread
  • 1 tbsp butter

Allergens: contains milk, egg, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
420 kcal
Protein
22 g
Carbs
28 g
Fat
24 g

Per serving, estimated by AI.

Method

  1. Slice the mushrooms thinly. Heat a non-stick pan over medium heat with a little butter or olive oil. Sauté the mushrooms until golden brown, about 4 minutes.
  2. Add the spinach to the pan with the mushrooms and cook just until wilted, about 1 minute. Remove the vegetables from the pan and set aside.
  3. Toast your bread slices until golden.
  4. Whisk the eggs in a bowl with a pinch of salt and pepper. Add a small knob of butter to the same pan, pour in the eggs, and cook over medium-low heat, stirring gently.
  5. When the eggs are nearly set, stir in the cooked mushrooms, spinach, and shredded cheddar. Continue cooking for 30 seconds until the cheese is melted.
  6. Serve the scramble immediately on top of your warm buttered toast.

Tip For the fluffiest eggs, take the pan off the heat when they look slightly underdone—they will finish cooking on the plate from residual heat.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Frozen spinach
Thaw it and squeeze out as much water as you can, or your eggs go watery.
Kale or chard
Strip the leaves from the stems and give them a few extra minutes in the pan.
No feta
Goat cheese, cheddar or a spoon of ricotta all work.

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

olive oilsaltblack peppergarlicsmoked paprikabutter

Good to know

  • Take eggs off the heat a moment before they look done. They keep cooking on the plate.
  • A large bag of spinach (about 200 g) wilts down to roughly a cupful.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

Open your fridge

How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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