Ground Chicken, Spinach & Egg Skillet

Prep Time: 15 min
Cook Time: 25 min
Serves: 4

A delicious, one-pan chicken and egg dish complete with veggies. It is great any time of day but works nicely for breakfast as a quick, high fibre, high protein start to your day.


1 tbsp (15 mL) olive oil
1 cup (250 mL) onion, diced
1 each garlic, clove, minced
1/2 lb (0.3 kg) ground chicken, lean
4 oz (115 g) mushrooms, fresh, ready-sliced, package
10 oz (285 g) (300 g package ) spinach, cooked, frozen, defrosted
1/2 tsp (2.5 mL) nutmeg
1/2 tsp (2.5 mL) oregano, dried
1/4 tsp (1.25 mL) red hot chili pepper flakes (optional)
4 eggs, medium
1/4 tsp (1.25 mL) salt


1 Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic and ground chicken. Stir and use the back of a wooden spoon to break the ground chicken into smaller pieces. Sauté until the chicken is cooked through and no longer pink - about 8 minutes.
2 Stir in the sliced mushrooms and defrosted chopped spinach with any juices. Sprinkle with ground nutmeg, dried oregano and red hot chili pepper flakes (optional). Reduce heat to medium, cover, and cook until the mushrooms have softened - about 5 minutes.
3 Reduce heat to medium-low. Make four wells in the mixture to hold the eggs. Break an egg into each well, sprinkle with salt, cover and continue cooking until the eggs are done to your liking. It takes about 5 minutes for medium set eggs. Serve right from the pan.