My father would have been proud of my lunch today. When he was still active duty Air Force, he would often cook himself scrambled spinach and eggs for supper when he got home late at night from a flight. He most often cooked bacon to have with it, but for today’s lunch, I wanted to use up a small bit of leftover baked chicken breast. Man, oh, man, was the resulting dish ever tasty! I added a couple other flavor enhancers and most assuredly will make this again. What a nice way to use up a bit of leftover chicken. This recipe is suitable for Atkins Induction, Keto diets and those Primal diners who eat occasional dairy. However, as written, this recipe is not suitable for Paleo. Get a load of the outstanding nutritional stats on this dish! Not only an easy dish, but an amazingly nutritious one!
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1 T. unsalted butter
¼ c. red bell pepper, chopped
1/2 c. frozen, chopped spinach
1 oz. cream cheese
2 large eggs, beaten
Dash each salt and black pepper
1/3 c. cooked, chopped chicken (I used breast meat)
¼ c. shredded Monterey Jack Cheese
DIRECTIONS: Melt the butter in a small non-stick skillet and saute the bell pepper until tender (mine was frozen, which is already soft when it defrosts, so I was able to bypass this step). Add spinach and saute until all water has evaporated. Add cream cheese and allow to melt. Add beaten eggs and cook scrambled egg-spinach mixture until eggs are set. My spinach/egg/cream cheese mixture was actually leftover from the day before, making my final dish even easier to throw together! Remove from heat. Sprinkle with salt and pepper lightly. Transfer to a serving dish or plate if desired. Arrange chicken evenly over the top and finally with the cheese. Microwave 1 minute on high to melt cheese. Or, if not transferring from skillet, just place lid on skillet and reheat 1-2 minutes on low heat to melt the cheese. ENJOY! This was quite a tasty way to use up leftovers.
NUTRITIONAL INFO: This recipe will serve 1 person. The entire batch contains:
42 g fat
7.4 g carbs, 3.2 g fiber, 4.2 g NET CARBS
38.5 g protein
856 mg sodium