This is a brilliantly brunchy one-pan that’s packed to the rafters with protein and veg. You can make your own pesto if you like, but shop-bought will also work fine.
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- 2 Tbsp.
olive oil
- 500 g
HECK! Chicken Italia Mince
- 1
leek, halved and finely sliced
- 150 g
long-stem broccoli, cut into bite-sized pieces
- 100 g
baby spinach
- 150 g
frozen peas
- 150 g
basil pesto
- 4
medium free-range eggs
- 50 g
parmesan cheese, finely grated
-
- Step 1Preheat your oven to 200°C/180°Cfan/gas 6.
- Step 2Heat the olive oil in an ovenproof frying pan over a medium-high heat. Tip in the mince and leek, along with some salt and pepper. Cook for 6–8 minutes until the leeks have softened, stirring and breaking up the mince with the back of your spoon.
- Step 3Stir in the broccoli, spinach, frozen peas and pesto, along with 50ml water. Cook for 1–2 minutes more until the spinach is just starting to wilt and the chicken mince is cooked through
- Step 4Make four holes in the pan and crack an egg into each. Scatter over the Parmesan, along with a little more salt and pepper, and bake for 10–12 minutes until the eggs are just cooked but the yolks are runny.
Use whatever green veggies you have in the fridge for this recipe. Just make sure to cut any more robust vegetables into bite-sized pieces.
Recipe extracted from HECK! Recipes You Can Swear By, by HECK! (Ebury Press, £18.99).
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