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Joe's Scramble
Adapted from Robert Del Grande’s recipe
2 Tablespoons olive oil
4-5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 ounces ground chuck
1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry in paper towels
8 eggs, lightly beaten
¼ cup finely grated Parmesan
Kosher salt
Freshly ground black pepper
Heat oil in a 12-inch skillet over medium-high heat. Add garlic and onion, then cook until soft, about five minutes. Add ground chuck, then stir and cook until browned and all moisture evaporates, about 10 minutes. Add spinach, then cook until heated through, about two minutes. Add eggs and cook about three or four minutes. Season with salt and pepper, then sprinkle with Parmesan. Serve immediately with French or sourdough bread. Serves 4.
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