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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A San Francisco creation. Ingredients:
6 large eggs |
tabasco sauce (to taste) |
1 teaspoon salt (or to taste) |
1/2 teaspoon dried basil or 1/2 teaspoon oregano |
1/2 teaspoon fresh ground black pepper |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 medium yellow onion, diced |
1/2 lb lean ground beef (preferably chili grind) |
3/4-1 lb fresh spinach, trimmed of stems and chopped (or one 10-ounce pkg. frozen chopped spinach, thawed and drained) |
Directions:
1. Break open the eggs into a small bowl; add in the Tabasco, salt, basil, and pepper; whisk to combine (you should still see large bubbles); set aside.
2. Heat the oil and butter in a large skillet over medium heat until the butter melts.
3. Add in the onion; stir/saute for 4 minutes or until soft but not beginning to brown.
4. Add in the ground beef; continue cooking until meat is browned, breaking meat into small pieces as it cooks.
5. Cover with the spinach, place the lid over the mixture, and cook for about 3 minutes, just until the spinach wilts (if using thawed frozen spinach, cook, covered, for 1 minute).
6. Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery.
7. Pour the egg mixture over all; stirring with a spatula from the bottom until the eggs begin to set.
8. Remove from heat and stir a few more times; serve immediately.
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