Little Joe's Scramble
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
peanut oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | pound |
ground beef, lean
|
|
| 1 | pound |
spinach
blanched, drained and chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 4 | large |
eggs
lightly beaten |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
peanut oil
|
|
| 1 | each |
onions
chopped |
|
| 453.6 | g |
ground beef, lean
|
|
| 453.6 | g |
spinach
blanched, drained and chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 4 | large |
eggs
lightly beaten |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
Directions
Heat the oil in a large skillet.
Add the onion, and sauté over medium heat until soft.
Add the beef, using a fork to break it up into small bits.
Cook until the redness is gone.
Add the spinach, and mix well. Cook, stirring, for 3 to 4 minutes.
Add salt to taste. Mix the Tabasco with the eggs.
Pour over the beef mixture, and cook, stirring until the eggs are set.
Remove from heat, transfer to a warm platter and sprinkle with parmesan.
