Some say this famous San Francisco specialty
was devised by a San Francisco chef as a variation on the Italian
frittata. Others insist it was created as an after-hours snack
by dance-band musicians of the 1920's. A third theory attributes
the dish to miners who frequented the city's riotous Barbary
Coast district in the 1850's. Whatever its origin may be, this
hearty mixture of beef, onions, spinach and eggs makes a satisfying
meal any time of the day or night.
- 2 tablespoons olive or vegetable oil
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 2 garlic cloves, finely minced
- 1/2 pound mushrooms, sliced
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dry oregano
- 1/4 teaspoon pepper
- 1 (10-ounce) package frozen chopped spinach,
thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed,
stems removed, and leaves chopped (about 4 cups)
- 4 to 6 large eggs, lightly beaten
- Freshly grated Parmesan cheese, as desired
- Heat oil in a wide frying pan over high
heat. Crumble in beef and cook, stirring often, until browned.
Drain excess fat.
- Add onions, garlic and mushrooms; reduce
heat to medium and cook, stirring occasionally, until onions
are softened, about 5 minutes.
- Stir in salt, nutmeg, pepper, oregano
and spinach; cook for about 5 more minutes. Add eggs and desired
amount of Parmesan cheese. Reduce heat to low and cook, stirring
constantly, just until eggs are softly set.
- Serve, topped with a sprinkling grated
Parmesan cheese, as desired.
Makes 6 servings.
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