Advertisement
Ingredients
3 tablespoons vegetable oil
1 onion, chopped
1 pound lean ground beef
1 pound fresh spinach, chopped
Salt to taste
Tabasco
4 eggs, lightly beaten
¼ cup grated Parmigiano-Reggiano
Nutritional analysis per serving (4 servings)
8 grams carbs; 247 milligrams cholesterol; 519 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 40 grams fat; 1 gram trans fat; 3 grams fiber; 768 milligrams sodium; 32 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in a large skillet. Add onion, and cook over medium heat until soft. Add beef, mixing with onion and breaking it up into bits with a fork. Cook until no longer red.
- Step 2
Add spinach. Mix well. Cook, stirring for 3 to 4 minutes, until spinach has wilted. Add salt to taste. Mix a dash of Tabasco with eggs, then pour eggs over beef. Stir until eggs set. Transfer mixture to a warm platter, and sprinkle with cheese.
Private Notes
Comments
When I was a kid in the SF Bay Area in the 1960s this was a popular recipe. My mother made it with chard rather than spinach because the spinach bolted in the garden quicker than the chard. She usually included button mushrooms and in the fall she added used chanterelles instead.
When I was a kid in the SF Bay Area in the 1960s this was a popular recipe. My mother made it with chard rather than spinach because the spinach bolted in the garden quicker than the chard. She usually included button mushrooms and in the fall she added used chanterelles instead.
This is delicious. I have made it with ground turkey and that works well too.
Fast, tasty, satisfying, and low-carb.