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Recipe details
Crispy Spinach and Egg Skillet Hash
Chopped spinach and set egg browned in a skillet into crisp pieces.
≈ 100 kcal/100 g · ≈ 180 kcal/serving
20 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large egg1 pcs
Fresh spinach, finely chopped120 g
Olive oil10 ml
Salt1 g
Black pepper0.2 g
Cookware and utensils
10-inch cast-iron skillet
Bowl
Wooden spoon
Spatula
Directions
01
Heat half the oil in the skillet over medium-high heat.
Products
Olive oil — 10 ml
Action
Heat
Time
1 min
Temperature
Medium-high heat
02
Wilt the spinach with the salt and pepper.
Products
Fresh spinach, finely chopped — 120 g; Salt — 1 g; Black pepper — 0.2 g
Action
Wilt
Time
3 min
Temperature
Medium-high heat
03
Spread the spinach into an even layer.
Products
Fresh spinach, finely chopped — 120 g
Action
Spread
Time
1 min
Temperature
Medium heat
04
Pour the beaten egg over the spinach.
Products
Large egg — 1 pcs; Fresh spinach, finely chopped — 120 g
Action
Pour
Time
1 min
Temperature
Medium heat
05
Cook until the egg sets into a thin layer.
Products
Large egg — 1 pcs
Action
Set
Time
3 min
Temperature
Medium heat
06
Cut the layer into rough pieces with the wooden spoon.
Products
Large egg — 1 pcs; Fresh spinach, finely chopped — 120 g
Action
Cut
Time
2 min
Temperature
Medium heat
07
Add the remaining oil around the pieces.
Products
Olive oil — 10 ml
Action
Add
Time
1 min
Temperature
Medium-high heat
08
Brown the pieces until crisp on the underside.
Products
Large egg — 1 pcs; Fresh spinach, finely chopped — 120 g
Action
Brown
Time
5 min
Temperature
Medium-high heat
09
Turn the pieces and heat until the egg reaches 160°F (71°C).
Products
Large egg — 1 pcs; Fresh spinach, finely chopped — 120 g
Action
Turn
Time
3 min
Temperature
Medium heat; 160°F (71°C) internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available