Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ teaspoon | Salt |
1 pounds | Ground beef |
1 large | Onion, finely chopped |
1 each | Clove garlic, minced |
1 can | (4 oz) sliced mushrooms |
¼ teaspoon | EACH pepper, ground nutmeg, oregano leaves |
1 each | Package (10 oz) frozen chopped spinach leaves |
\N 4 | eggs, lightly beaten Microwave: crumble ground beef in a |
(Note: I usually cut the frozen block up into cubes) microwave-save colander. Suspend colander over a large bowl. Nuke for 4 to 4-½ minutes. (The grease/fat from the meat will drip from the colander into the bowl. The resulting cooked ground beef will be nearly fat-free.) Discard drippings. Sprinkle with salt. (At this point, I transfer the meat/salt into a big frying pan) OR Stove top: Sprinkle salt in a wide frying pan over medium heat; crumble beef into pan & cook until browned. Reduce heat. Add onions & garlic.
Cook, stirring often, until onion/garlic is soft. (If you cooked the beef on the stove-top, remove excess fat at this point.) Add mushrooms, spices, frozen spinach. Cover and cook, breaking up spinach as it thaws, until hot & well combined with meat. Drain off water, if any, from thawing spinach. Pour in eggs and cook, stirring until eggs are set. Yield: 4 servings. Courtesy of Shareware RECIPE CLIPPER 1.0