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Easy Eggs Florentine

User Rating 4.5 Star Rating (3 Reviews)


Updated June 17, 2014

Spinach Omelet and lettuce on a Plate, Fork in Between
David Loftus/Photodisc/Getty Images
This is a really easy recipe, and loaded with vitamins, antioxidants, fiber, and protein. I love it for lunch, and it would even make a complete dinner. You can serve 1 or 2, depending upon the number of eggs. One person may find this to be too much spinach, but I have no problem with it personally.

You'll need a skillet with a lid for this recipe. Non-stick is best.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 10 oz package chopped frozen spinach
  • 3-6 eggs
  • 1 T cheese per egg - can be low fat for South Beach and Zone, or full fat - parmesean is nice
  • Seasonings to taste (I like salt, pepper, and just a sprinkle of nutmeg)
  • Cream (optional)


1. Thaw spinach - can do it with a little water in the pan if you want.(skillet with lid). Spread spinach over bottom of pan. Add a little water if there isn't any.
2. Season spinach however it strikes your fancy.
3. When spinach is hot, crack eggs on top. Salt and pepper the eggs and put the lid on. In a few minutes, the eggs will be steam-cooked.
4. When they are almost how you like them, sprinkle the cheese on top of the eggs and put the lid back on until the cheese is melted.
5. For a deluxe effect, drizzle cream over all.

Nutrional Information for Easy Eggs Florentine made with 3 eggs, 2 T shredded parmesean, and no cream:

356 calories, 7.3 ECC, 31.5 grams protein, 6.6 grams fiber , 20 grams fat (7.5 gm saturated). Very high in folate, riboflavin, vitamin A, vitamin B12, magnesium, manganese, phosphorus, and selenium. High in niacin, pantothenic acid, vitamin B6, calcium, copper, iron, and zinc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Basic Recipe, Guest TracyMu

This was an incredibly easy recipe, and great for some easy variations. I sauteed some sweet onions in a little EVOO, then added a bag of frozen spinach to the skillet, covered, and let it steam until the spinach was heated through. I seasoned with salt and pepper, a little nutmeg, and a pinch of cayenne, then added some roasted red bell pepper for color. The eggs steamed very nicely atop the spinach. I used grated parmesan on top, but it would also be delicious with a number of other sharp cheeses; I think a smoked swiss would be great. This is a great recipe for brunch with company, as it is very quick and easy. This recipe will go in my book of tried and true, make again recipes.

75 out of 77 people found this helpful.

See all 3 reviews

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