Spinach and Egg Scramble

Spinach and Egg Scramble

Yield: 6 servings

3 tablespoons peanut oil
1 onion, chopped
1 pound lean ground beef
1 pound spinach, blanched, drained and chopped
Tabasco sauce
4 eggs, lightly beaten
4 tablespoons Parmesan cheese, grated

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.

Per Serving: 362 Cal (60% from Fat, 33% from Protein, 7% from Carb); 30 g Protein; 24 g Tot Fat; 6 g Carb; 3 g Fiber; 197 mg Calcium; 4 mg Iron; 240 mg Sodium; 233 mg Cholesterol