Ingredients
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2 -3 tablespoons olive oil or 2 -3 tablespoons vegetable oil
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1 1/2 lbs lean ground beef
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1 medium onion, chopped
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2 -4 garlic cloves, minced
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8 ounces mushrooms, sliced
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry or 8 ounces fresh spinach, stemmed and chopped
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1/2 teaspoon Worcestershire sauce
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1 pinch ground nutmeg
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6 eggs, lightly beaten
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salt & freshly ground black pepper
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1/4 teaspoon dried Italian seasoning
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring to break up the meat, until it is evenly browned, about 10 minutes. Using a slotted spoon, transfer the meat to a large bowl, draining and discarding the fat.
- Return the pan to the heat and add another tablespoon of oil. Add the onion and garlic and saute until golden and translucent, about 4 minutes. Transfer to the bowl with the beef, leaving as much oil in the pan as possible.
- Add the mushrooms to the pan, along with the remaining tablespoon of oil, if needed. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.
- Return the beef and onion to the pan with the mushrooms. Add the spinach, Worcestershire sauce, Italian seasoning, and nutmeg. Cook stirring occasionally, for 5 minutes.
- Reduce the heat to medium-low and add the eggs. Cook, stirring constantly, until the eggs are just set and soft-scrambled. Season to taste with salt and pepper.