Prevent your screen from going dark
Makes 4 servings 1x
Time about 45 minutes, or faster with frozen spinach
1. Put 2 tablespoons of the oil in a large skillet over medium-high heat. When it’s hot, add the onion, garlic, and beef; sprinkle with salt and pepper and cook, stirring often to break up the meat, until the beef is well browned, 5 to 10 minutes. If you’re using fresh spinach, rinse it well, remove any thick stems, and roughly chop.
2. Remove the beef mixture from the pan with a slotted spoon and turn the heat to medium. Add the remaining tablespoon oil with the mushrooms and another sprinkling of salt and pepper; cook, stirring occasionally to scrape up any brown bits from the bottom of the pan, until almost all the liquid has evaporated, about 10 minutes. Stir in the nutmeg and oregano and transfer the mushrooms to the bowl with the beef mixture.
3. Add the spinach to the pan and cook, stirring occasionally and chopping it up with a spatula, until the greens are wilted and almost dry again, 3 to 5 minutes. Return the meat mixture to the pan. Stir in the egg and cheese and cook until set, just a minute or 2 more. Taste and adjust the seasoning and serve with more cheese at the table if you like.
— Recipe from The Food Matters Cookbook