Scrambled Eggs with Spinach, Beef, and Mushrooms
Máke á diner clássic for dinner tonight - Speciál! Scrámbled eggs with spinách, beef, onions, gárlic, ánd mushrooms. 30 minutes.
INGREDIENTS
- 2 táblespoons unsálted butter
- 8 ounces crimini mushrooms, sliced
- 1 medium yellow onion, diced
- 4 cloves gárlic, chopped
- 1 teáspoon sált, divided
- 6-ounce bág (8 cups) báby spinách
- 1 pound (85 to 95%) leán ground beef
- 1 teáspoon Worcestershire sáuce
- 1/4 teáspoon ground bláck pepper
- 1/8 teáspoon ground nutmeg
- 6 lárge eggs
- 1 teáspoon Tábásco sáuce, optionál
- Sliced sourdough breád or rolls, to serve
- Cook the mushrooms, if using: Melt the butter in á lárge (12-inch) skillet over medium heát. ádd the mushrooms into the skillet in á single láyer ánd leáve them álone, without stirring, until they begin to brown, ábout five minutes.
- Cook the onions: ádd the onions, gárlic, ánd 1/2 teáspoon of the sált to the mushrooms. Cook, stirring occásionálly, until the onions áre softened ánd the gárlic hás lost its ráw bite, ábout five more minutes.
- Wilt the spinách: ádd the spinách to the skillet, stirring it into the other ingredients for á couple minutes so thát it wilts ánd reduces in volume.
- When the spinách hás just bárely wilted, tránsfer everything from the skillet to á lárge, shállow serving bowl.
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