Joe's Special
Serves 4 to 5
We were first introduced to this tasty recipe at a great little Italian restaurant in Bend, Oregon in the mid 1970’s. Nanc returned home with the basic ingredients in mind and recreated it for our family. We have since found it on many Italian restaurant menus as we have traveled around the country. Ingredients vary, but all versions tend to include beef, spinach, eggs and onion.
Ingredients
2 to 3 Tb olive oil
½ lb fresh mushrooms, sliced
1 onion, chopped
4 eggs, beaten
1 lb lean ground beef
1 clove garlic, finely chopped
1 lb fresh spinach, chopped and cooked (or 1 lb frozen spinach, chopped)
¼ cup grated Parmesan cheese
Salt & pepper to taste
Directions
- Sauté onions and garlic in oil. Remove and set aside.
- Brown beef in same skillet, seasoning with salt and pepper. Pour off fat.
- Stir in onions and garlic, spinach and mushrooms and cook over medium heat for 3
to 5 minutes, stirring frequently. - Pour in eggs, then cook and stir until eggs are set.
- Sprinkle with cheese and serve.
Notes
- We often substitute Swiss chard for spinach. Ground venison or other wild game meat is also an excellent alternative to beef. We generally keep a small jar of pesto sauce in the refrigerator for seasoning. Add a tablespoon to the meat mixture when you mix in the spinach and mushrooms for a great flavor. A tablespoon of chopped fresh basil is an option.