This ground-beef scramble originated in San Francisco in the early 20th century, and can be served for breakfast, lunch or dinner.
Servings: 4, Prep Time: 5 minutes, Total Time: 25 minutes
- 2 tbsp cooking oil
- 8 ounces sliced crimini mushrooms
- 1 white or yellow onion, peeled and finely diced
- 1 pound grass-fed ground beef
- Ground salt and ground pepper to taste
- 1 tsp thyme
- 1 tsp red pepper flakes (optional)
- 3 cloves garlic, peeled and finely chopped
- 10 ounces fresh baby spinach, washed
- 4 eggs, beaten
- 1/2-cup grated parmesan cheese
With stovetop burner set to medium, heat oil in pan until oil shimmers. Add mushrooms and onion. Cook until onions start appearing translucent and mushrooms start turning deeper brown (about 5 minutes).
Add ground beef and break up with spatula or wooden spoon. Cook until pink just disappears, about 5 minutes.
Add seasonings and garlic. Stir in and cook 90 seconds.
Add baby spinach. Cook until spinach shrinks to roughly half-size, about 3 minutes.
Add eggs. Let set for 1 minute, and then stir until eggs are scrambled and well-mixed.
Top with parmesan cheese. Let melt.
Serve with sourdough or other quality bread.
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