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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a take on an original Joe's Special from San Francisco. A Joe's is one of the true San Francisco treats, like Hangtown Fry, Cioppino and sourdough french bread (try and find Rice-A-Roni in ANY San Francisco restaurant; GOOD LUCK!). Swiss Chard is the extra and a hearty change-up from spinach in this version. This makes a good low-carb meal choice. Ingredients:
1/4 cup olive oil |
1 lb extra lean ground beef |
4 eggs, beaten lightly |
1 garlic clove, minced |
1 cup mushroom, chopped |
1/2 cup white onion, chopped |
1 bunch swiss chard, coarsely chopped, stems removed |
1/4 cup dry white wine or 1/4 cup dry sherry |
1 pinch nutmeg, freshly grated |
1 teaspoon salt |
1 teaspoon black pepper, coarsely ground |
1/2 cup romano cheese |
Directions:
1. Heat the olive oil over a high flame then add the ground beef.
2. Cook until is beef almost browned, then add the garlic, mushrooms and onions. Cook until they are soft.
3. Add the wine and heat to boiling, then the chard and stir.
4. After the chard has wilted, add the eggs, salt and pepper. Grate a little nutmeg over the lot.
5. Stir until the eggs are no longer runny and then remove pan from the heat.
6. Stir in the romano cheese and serve.
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