Scrambled Eggs and Beef
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 brunch or supper servings
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 6 large eggs
- 2 medium onions
- 3 garlic cloves
- 10 ounces fresh spinach
- Carbohydrate 8 g(3%)
- Cholesterol 234 mg(78%)
- Fat 13 g(20%)
- Fiber 2 g(9%)
- Protein 26 g(51%)
- Saturated Fat 4 g(19%)
- Sodium 590 mg(25%)
- Calories 246
Preparation Trim and coarsely chop 10 oz fresh spinach. Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 minutes.
Preparation Trim and coarsely chop 10 oz fresh spinach. Finely chop onions and garlic cloves, then sauté in the olive oil in a 12-inch heavy skillet over moderately high heat, stirring, until golden, about 10 minutes. Stir in oregano, salt, pepper, and mushrooms and sauté, stirring, until mushrooms are golden and any liquid is evaporated, about 5 minutes. Add ground beef chuck and sauté, breaking up lumps, until browned, 3 to 5 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Beat eggs with a fork and add to skillet, then cook, stirring, until just set, about 2 minutes.
