According to James Oseland (of Saveur and Top Chef Masters fame), people in Northern California grew up eating this. It’s not pretty. He called it “one of the most odd and divine scrambles known to man.” That description intrigued me only slightly. When I saw that all the ingredients are almost always available in my fridge or pantry and this dish could be accomplished in 20 minutes…SOLD! All my kids will actually eat this (which means we’re getting protein and spinach into them–yay!) and the leftovers make a great hangover cure if that’s the kind of thing you might need.
2 tbsp olive oil
5 cloves garlic, minced
1 medium yellow onion, chopped
8-16 oz ground chuck
1 10 oz package frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1/4 cup grated parmesan
Heat oil in a 12″ skillet over medium high heat. Soften garlic and onion. Add chuck and stir until browned and moisture has evaporated, 10 minutes. Add spinach and heat through. Add eggs and cook until eggs are cooked and mixture is slightly dry, 4 minutes. Season with salt and pepper. Add parmesan. Serve with bread.