All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Ingredients

2 tablespoons olive oil 2 pounds ground beef 2 cloves garlic, minced 2 onions, chopped 1 (8 ounce) package sliced fresh mushrooms ½ teaspoon ground nutmeg ½ teaspoon dried oregano 1 (10 ounce) package frozen chopped spinach, thawed and drained 6 eggs salt and pepper to taste

Nutrition Info

440.6 calories carbohydrate: 11.2 g cholesterol: 280.8 mg fat: 28.3 g fiber: 3.2 g protein: 35.6 g saturatedFat: 9.5 g servingSize: - sodium: 197.5 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

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.
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.

6 servings

A delicious scramble great for any meal of the day! This is a Seattle favorite!