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Joe's Special Beef and Spinach Scramble

Joe's Special Beef and Spinach Scramble

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Chef John

Chef John

This mammoth plate of food features three eggs, a half-pound of meat, and more than enough spinach. Apparently a late-night patron requested his spinach omelet include a hamburger patty, and this is what happened. In respect to good ol' made-up 'Joe,' I've kept the original portions, so feel free to share with a friend or three. This version is mostly meat and spinach, but if you want something closer to a classic scramble, then cut the beef and spinach amounts in half. This is how most restaurants that copy the recipe do it!

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Nutrition

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  • Calories:
  • 879 kcal
  • 44%
  • Fat:
  • 60 g
  • 92%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 72 g
  • 144%
  • Cholesterol:
  • 792 mg
  • 264%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Beat eggs, basil, and oregano together in a bowl.
  2. Heat oil in a large skillet over medium-high heat. Saute onions with a pinch of salt in hot oil until onion is translucent, 4 to 6 minutes; add mushrooms with another pinch of salt. Saute mushrooms and onion until mushrooms are soft and brown around the edges, 4 to 6 minutes more.
  3. Stir ground beef, pepper, and salt into the mushroom mixture. Cook and stir until meat is lightly browned and crumbly, 1 to 3 minutes. Turn off the heat. Push all meat to one side of the skillet and tilt the skillet so that the excess grease runs down to the bottom of the pan. Use a paper towel to blot the grease.
  4. Stir spinach into beef mixture and cook over medium heat until spinach is heated through, about 1 minute. Add eggs; cook and stir until eggs are set, 3 to 4 minutes. Season with salt and pepper and top with Parmigiano-Reggiano cheese.
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Reviews

diane
1

diane

6/20/2014

Wonderful! The whole family enjoyed it. I didn't have fresh herbs so I had to use dried. It was still very good but a little bland so I added a seasoning mix from a favorite restaurant. I also mixed in some cheese as well as sprinkling on top. Next time I'll try with fresh herbs and probably add an extra egg.

Rock_lobster
1

Rock_lobster

6/13/2014

Joe's Special Beef & Spinach Scramble Haiku: "God, this is ugly. But holy cow it tastes epic! Made it four times now." My daughter asked, "is this dinner? Breakfast? I can't tell!" to which I responded, "sweetheart, this is HEAVEN." Awful to look at, but I remedied that slightly the 3rd time that I made it by adding 1/2 chopped red bell pepper to the onions. The parmesan and the fresh herbs really add something, as I tried it once w/ dried herbs and cheddar cheese and wasn't nearly as thrilled. Really, as written it is fantastic, but our vote (besides it being a no-question-about-it-Five-Stars) is that it needs 1. Color and 2. 1 more egg. Oh and we love to eat it w/ crusty French bread and a side of steamed squash for some reason!

JohnPlaysWithHisFood
0

JohnPlaysWithHisFood

5/29/2014

This was what I was looking for...ah, memories of San Fransisco nights, out on the town! The flavors were spot on, but I tried the adjustments Chef John suggested and it was still HUGE. Next time I'll try the recipe as it stands sans eggs, then take about a cup of the meat, mushroom and Spinach mix and scramble in two-three eggs per person. I'll bet that's what they do in the Diners. In fact, if I hadn't added the eggs the meat mix would probably hold well enough in the frig for a day or two for left overs. As always, Chef John encourages us to play with our food. Anyone for Joe's REALLY Special Beef and Spinach Scramble Wraps for lunch? Want a little Huy Fong Siracha on that?

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