Spinach with eggs and mozzarella to turn the classic side dish into a main course, to enjoy with a good slice of homemade bread. I love spinach and prepare it often; when I can, I get it fresh, but I won’t hide the fact that I always keep a ready-to-use pack in the freezer, so when I feel like something light, I take them out and in a moment prepare them in a pan, without boiling them. They are simply excellent with butter and salt, but when I want to turn the side dish into a main course, here’s the idea of adding eggs and mozzarella, because just mozzarella wasn’t enough for our ravenous appetites. The recipe is for 2 people; let’s see how to make it in a few minutes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare pan spinach with eggs and mozzarella
- 21 oz frozen spinach cubes
- 3.5 oz mozzarella
- 2 eggs
- to taste salt
- to taste butter
- to taste hot paprika
Tools
- 1 Pan
- 1 Kitchen spatula
- 1 Lid
Preparation steps for spinach with eggs and mozzarella
Cook the still-frozen spinach in a pan, cover, and cook over low heat, checking occasionally and stirring to melt the cubes.
In about 10 minutes the spinach is ready; at this point, add salt and butter and stir.
Add also one diced, drained mozzarella and cover to let it melt.
After less than a minute, carve out two hollows among the spinach and add an egg to each, cover, and cook for another minute; at this point, just add a bit of hot paprika, and we are ready to serve our delicious and quick spinach with melty mozzarella and creamy yolk eggs.
