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Italian Joe’s Special

Description

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

Ingredients
    For the ground beef:
  • 1 lb extra lean grass fed ground beef (also known as 90/10)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg
    • For the vegetables:
  • 2 Tbsp unsalted butter
  • 4 ounces cremini mushrooms, 1/2" slices
  • 1 tsp dried oregano
  • 1/2 large yellow onion, diced
  • 4 cloves garlic, chopped
  • 1/2 tsp kosher salt
  • 6 ounce bag baby spinach, rough chop (about 8 cups)
    • For the scrambled eggs
  • 6 large eggs
  • 2 tsp Sriracha sauce
  • 1/3 cup Parmesan Reggiano, grated (+ 1 Tbsp reserved for garnish)
Instructions
  1. 1
    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.
  2. 2
    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
  3. 3
    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
  4. 4
    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.
  5. 5

    Reduce the heat to medium low. In a medium mixing bowl, whisk the eggs and parmesan with the hot sauce, just until thoroughly combined. Pour the eggs into the skillet. Scramble the eggs just until the curds are barely wet.

  6. 6
    Transfer to a serving bowl and top with a tablespoon of freshly grated Parmesan Reggiano and serve hot with a good toast.
Read it online: https://brinnerbites.com/recipe/italian-joes-special/