Preparation:
Prep time: 5 minutes
Cooking time: 30 minutes
Yields: 6 servings
Ingredients:
• 2 cups of detached broccoli florets, blanched
• 2 cups packed baby spinach, blanched
• 6 large free range organic eggs, beaten
• 1 teaspoon of extra virgin olive oil
• 1 cup chopped turkey bacon
• 2 cups grilled or precooked chicken, cut into small cubes
• 1 cup of diced white onion
• ½ cup diced red sweet pepper, diced
• ½ teaspoon of chopped fresh thyme leaves
• Salt and black pepper, as needed to taste
• 1 small pinch of freshly grated nutmeg
Directions:
1. Preheat the oven to 350°F.
2. In a pot with boiling water, blanch the broccoli florets for 3 to 4 minutes. Transfer to a bowl with ice bath to stop further cooking, drain and set aside. In the same pot, blanch the spinach for about 1 to 2 minutes. Transfer to a bowl with ice bath and drain. Set aside.
3. In an ovenproof skillet, apply medium-high heat and cook the bacon for about 4 minutes or until crisp. Remove with a slotted spoon, leaving the oil and transfer to a plate lined with paper towels. Let it rest to cool, chop into small pieces and set aside.
4. In the same skillet, sauté the onions, peppers, thyme with nutmeg for 3 to 4 minutes or until soft and tender. Add oil if needed and stir in the chicken, season to taste with salt and black pepper and sauté for 1 to 2 minutes.
5. While cooking the chicken, lightly beat the eggs and season to taste with salt and pepper. Set aside.
6. Add the spinach and broccoli into the skillet. Cook for 1 minute while stirring occasionally. Pour in the beaten egg, briefly stir to combine and top with bacon.
7. Bake it in the oven for about 10 to 12 minutes, or until the bottom is set but the top is slightly runny. Remove from the oven, cover with foil and let it rest for about 10 minutes or until the top is set.
8. Serve it warm in the skillet or sliced in a serving platter.