On The Stove Pan Recipe

Pat chicken pieces dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Crack eggs into a small bowl and whisk with a pinch of salt. Measure and have all ingredients nearby.

Dice the onion and bell pepper, slice zucchini, mince garlic, and separate scallion whites from greens. Grate or measure cheese and chop parsley.

Brown ground beef

Heat a large heavy skillet (10–12 inch) over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add ground beef and break up with a spatula. Cook 4–5 minutes until browned with no pink, seasoning with a pinch of salt and pepper. Transfer beef to a bowl and set aside, leaving fat in skillet.

Cook chicken

Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet. Add chicken pieces in a single layer, cook undisturbed 3 minutes to develop color, then stir and cook 2–3 more minutes until cooked through (internal temp 165°F / 74°C) and lightly browned. Transfer chicken to the bowl with beef and set aside.

Add remaining 1 tbs olive oil and 1 tbs butter to skillet over medium heat. Add diced onion and white parts of scallions; sauté 3–4 minutes until softened and translucent.

Add diced red bell pepper and sliced zucchini; cook 4–5 minutes until tender-crisp, stirring occasionally.

Stir in minced garlic, paprika, oregano and red pepper flakes; cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Return cooked beef and chicken to the skillet, stirring to combine with vegetables.

Add tomato paste and cook 1 minute, stirring to coat ingredients. Pour in broth and soy sauce, scraping up brown bits from the pan. Bring to a gentle simmer and cook 2–3 minutes to reduce slightly. Taste and adjust seasoning with remaining 1/2 tsp kosher salt (if needed) and 1/4 tsp black pepper, then stir in lemon juice.

Push mixture to one side of the pan. Pour whisked eggs into the cleared side and gently scramble over low-medium heat until just set, about 1–2 minutes. Fold scrambled eggs into the pan mixture so everything is evenly combined. Stir in baby spinach and cook 1 minute until wilted.

Sprinkle shredded cheese evenly over the hot mixture. Cover the skillet briefly (30–60 seconds) to melt the cheese.

Remove from heat. Taste and adjust seasoning if needed. Garnish with chopped parsley and sliced scallion greens.

Serve hot spooned over toasted bread slices or over cooked rice. Leftovers can be refrigerated up to 3 days.