Mediterranean Chicken & Spinach Scramble

Mediterranean Chicken & Spinach Scramble ingredients

• 0.5 lb ground chicken
• 1 tbsp olive oil
• 0.5 medium red bell pepper
• 0.25 medium red onion
• 2 cloves garlic
• 3 oz spinach
• 0.5 cup cherry tomatoes
• 4 large large eggs
• 0.25 cup feta cheese
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.125 tsp black pepper
• 1 tbsp fresh parsley

How to make Mediterranean Chicken & Spinach Scramble

1. Finely chop the half red bell pepper and quarter red onion. Mince the 2 cloves of garlic. Halve the 1/2 cup of cherry tomatoes. Crumble the 1/4 cup of feta cheese and chop the 1 tablespoon of fresh parsley.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the 1/2 lb of ground chicken, breaking it apart with a spoon.
3. Cook the ground chicken for 5-7 minutes, stirring occasionally, until it is fully browned and cooked through. Drain any excess fat, then remove the chicken from the skillet and set aside.
4. Reduce the heat to medium. Add the chopped bell pepper, red onion, and minced garlic to the same skillet. Sauté for 3-4 minutes, stirring frequently, until the vegetables are softened and fragrant.
5. Add the 3 oz of fresh spinach and halved cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring constantly, until the spinach has fully wilted.
6. In a medium bowl, whisk together the 4 large eggs with 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined and slightly frothy.
7. Return the cooked ground chicken to the skillet with the vegetables. Pour the whisked egg mixture over the chicken and vegetables. Let the eggs set for about 30 seconds without stirring.
8. Gently push the cooked egg from the edges toward the center, allowing the uncooked egg to flow underneath. Continue to cook and gently stir for 2-4 minutes, or until the eggs are set but still moist.
9. Stir in the crumbled feta cheese. Remove the skillet from the heat immediately to prevent overcooking.
10. Divide the scramble between two plates, garnish with fresh parsley, and serve warm.

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