Joe's Special Scramble

Joe's Special Scramble

32
JULIEP 4

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

Ingredients 40 m {{adjustedServings}} servings 441 cals

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Nutrition

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  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews 32

  1. 36 Ratings

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Bob Seale
10/29/2009

This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the restaurant at closing time and the chef whipped this up from what he had on hand. I add a tablespoon of dry Marsella wine while the onions and meat are browning. I beat the eggs together as you would for scrambled eggs and stir into the mix at the end. Just before serving I add pine nuts and Parmesan cheese. Everyone loves it!

NA
3/17/2009

Hearty and tasty. Fresh spinach is the only way to go with this dish, however; use 1/2 pound (stems removed,or use the bagged stuff.) It cooks very quickly and gives a far better flavor. I used only half the onion, but added a touch more garlic, as it really complements the beef and spinach.

April D.
4/24/2009

Ok, first of all as a child my dad used to tell us he made this recipe up in the Air Force when he was in charge of cooking which I know now is total bogus (thanks dad). Now, I always loved this dish but it is better made with fresh spinach, saute the mushrooms with some butter seperatly and then you can top with some shredded cheddar or parmesan cheese and season liberally with salt and pepper. Pretty good and pleasing all around with some practice and something that as a kid we all looked forward to and as an adult is still fun to make. Can also be done with sausage for a different taste.