Name: Italian Joe’s Special
Ingredients: 1 lb 80/20 ground beef; 1 tsp Worcestershire sauce; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/8 tsp ground nutmeg; 2 Tbsp unsalted butter; 8 ounces crimini mushrooms sliced; 1 tsp dried oregano; 1/2 large yellow onion, diced; 4 cloves garlic, chopped; 1/2 tsp kosher salt; 6 ounce bag baby spinach; 6 large eggs; 2 tsp Sriracha sauce; 1/3 cup Parmesan Reggiano, grated

Italian Joe’s Special

My Italian version of Joe's Special features seasoned ground beef with a hint of nutmeg and oregano, sautéed with savory vegetables and plenty of wilted spinach. Creamy scrambled eggs, brightened with hot sauce and Parmesan, are folded into this classic San Francisco scramble for a truly satisfying meal

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Instructions

Sauté the ground beef in a preheated cast iron or other heavy bottomed pan, breaking it up with a spatula as it cooks. Sauté until the beef is fully cooked through with no trace of pink remaining, about ten minutes. Drain out any extra moisture/fat and set aside.
Add the butter to the pan (still on medium heat) and sprinkle the mushrooms into the skillet in a single layer and leave them undisturbed until they begin to brown, about five minutes
Add the oregano, onion, garlic, and ½ teaspoon of salt to the skillet. Sauté until the onions are softened and the garlic has lost its raw bite, about 4-5 minutes
Add the spinach to the skillet, stirring it into the other ingredients for a few minutes so that it wilts and reduces in volume. When the spinach has just wilted, add the reserved cooked beef back into the pan.
Reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with hot sauce, just until thoroughly combined. Pour the eggs into the skillet. Scramble the eggs just until the curds are barely wet, stir in the Parmesan and continue to mix util incorporated
Transfer to a serving bowl and top with a tablespoon of freshly grated Parmesan Reggiano and serve hot with a good toast.

Italian Joe’s Special