This is a truly delicious San Francisco specialty; commonly
served for breakfast.
1/2 lb. spinach, chopped, or 1 (10 oz.) pkg. frozen chopped spinach, thawed
1 T. olive oil
1 T. butter or margarine
1 lb. ground beef
1 small onion, diced
1/2 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
If using frozen spinach, place in a strainer and drain well. Heat oil
and butter in a large, heavy skillet. Add ground beef and cook,
stirring, until browned and crumbly. Add onion and cook until
tender but not browned. Stir in herbs and spices. Stir in drained
spinach and cook until liquid in spinach has evaporated. Beat
eggs; add to meat mixture and cook, stirring, until eggs are set.
Makes 4 to 6 servings.