Low Carb Vegetarian Recipes: Spinach Feta Egg Skillet

• The vegetables are added in stages: zucchini gets time to release moisture before spinach enters, preventing a watery egg base and keeping each wedge easier to lift.
• Ricotta gives the eggs a tender interior, while divided feta creates both salty pockets throughout the skillet and a browned finish across the top.
• The recipe uses familiar produce, eggs, and cheese rather than packaged replacements. That makes it easier to plan around grocery staples and adjust the vegetables with what is already in the crisper.

• 2 tablespoons olive oil (27 g)
• 2 medium zucchini, diced (450 g)
• 1 small yellow onion, diced (150 g)
• 3 cloves garlic, minced (9 g)
• 8 large eggs (400 g)
• 1/2 cup whole-milk ricotta (120 g)
• 1 cup crumbled feta cheese (150 g)
• 4 packed cups baby spinach (120 g)
• 1/4 cup chopped basil (10 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 tablespoon lemon juice (15 g)

Ingredient notes

• Zucchini is the main vegetable volume here, but it needs a few minutes in the skillet before the eggs go in. Dice it fairly small, around 1/2 inch, so it softens evenly and does not leave oversized firm pieces in each slice.
• Yellow onion provides a sweeter base than scallions and holds up during the oven finish. Cut it to match the zucchini size; large pieces can remain distinct after the eggs have set.
• Baby spinach wilts quickly, so add it only after the zucchini has lost its raw look. Press excess water from washed spinach before measuring if it is noticeably wet from rinsing.
• Whole-milk ricotta loosens the egg mixture and makes the center less dense. Stir it into the beaten eggs thoroughly, leaving only small curds instead of large unmixed pockets.
• Choose feta packed in brine when possible, then crumble it yourself for irregular pieces that distribute well. Reserve some for the surface, where it dries slightly and picks up color in the oven.

1. 1Heat the oven

   Set an oven rack in the center position and heat the oven to 375°F. Place a 10-inch ovenproof skillet over medium heat while you dice the zucchini and onion. Gather the remaining ingredients beside the stove so the vegetables and egg mixture can move into the pan without delay.

2. 2Soften the zucchini

   Add olive oil, zucchini, onion, salt, pepper, and oregano to the hot skillet. Cook for 8 to 10 minutes, stirring every minute or two, until the onion is translucent and the zucchini is tender with lightly browned edges. Add garlic during the final minute so it becomes fragrant without darkening.

   

3. 3Wilt the spinach

   Add spinach by handfuls, turning it through the hot vegetables until it collapses. Continue cooking for about 2 minutes, just until the pan no longer has visible puddles of liquid. Spread the vegetables into an even layer, which gives the egg mixture a consistent thickness from center to edge.

   

4. 4Mix the custard

   Whisk eggs, ricotta, basil, lemon juice, and half the feta in a bowl until the ricotta is mostly smooth. Pour the mixture slowly over the vegetables. Use a spatula to nudge zucchini pieces into an even pattern, then scatter the remaining feta over the surface.

5. 5Bake until set

   Transfer the skillet to the oven and bake for 16 to 20 minutes. The center should look set rather than liquid when the skillet is gently moved, and the top should have light golden spots. Let the skillet stand on a heatproof surface for 8 minutes before cutting.

6. 6Cut and portion

   Run a thin spatula around the skillet edge, then cut the egg skillet into six wedges. Lift each wedge carefully, using a broad spatula to support the tender center. Serve it hot, or cool the wedges completely before packing them into individual containers for later meals.

• Use a 10-inch cast-iron or other ovenproof skillet for the stated baking time. A wider skillet spreads the eggs thinner, while a smaller skillet makes the center take longer to set and changes the wedge size.
• Do not rush the zucchini stage. If the vegetables still look glossy and wet before the eggs are added, keep cooking briefly. Excess moisture can collect beneath the egg layer and make the finished wedges fragile.
• Whisk the ricotta into the eggs before it reaches the skillet. Adding it directly to hot vegetables can leave larger curds and an uneven texture through the center of the dish.
• Rest the skillet after baking, even when dinner is waiting. Those few minutes let the eggs firm enough to cut cleanly, especially around the vegetable-heavy outer edges.

Serve a warm wedge with sliced tomatoes dressed in olive oil and vinegar, or add cucumber ribbons with fresh herbs for a cool contrast. At breakfast, pair it with avocado and a spoonful of salsa verde. For dinner, build plates around roasted asparagus, green beans, or a simple arugula salad. The skillet also works as a lunch component beside olives, radishes, and a lemony yogurt sauce. Cut the wedges only after resting for neater portions.