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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A delicious scramble great for any meal of the day! This is a Seattle favorite! Ingredients:
2 tablespoons olive oil |
2 pounds ground beef |
2 cloves garlic, minced |
2 onions, chopped |
1 (8 ounce) package sliced fresh mushrooms |
1/2 teaspoon ground nutmeg |
1/2 teaspoon dried oregano |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
6 eggs |
salt and pepper to taste |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
2. Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.
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