Prep 20 mins
Cook 10 mins
A San Francisco creation.
- 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)
- 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.
- Heat the oil and butter in a large skillet over medium heat until the butter melts.
- Add in the onion; stir/saute for 4 minutes or until soft but not beginning to brown.
- Add in the ground beef; continue cooking until meat is browned, breaking meat into small pieces as it cooks.
- 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).
- Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery.
- Pour the egg mixture over all; stirring with a spatula from the bottom until the eggs begin to set.
- Remove from heat and stir a few more times; serve immediately.