This is an old San Francisco diner special—food writer James Oseland traces it back to the 1920s, and a defunct Italian-American café called New Joe’s. It’s a simple scramble, enhanced by ground beef, onion, garlic, and a high proportion of spinach, and enriched with Parmesan cheese. Serve it for breakfast, lunch, dinner, or—arguably the best time—as a late-night snack. In true San Francisco fashion, honest, crusty bread, toasted or not, is an essential accompaniment.
- Yield: 4 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 15 mins
- Kosher salt
- 8 ounces baby spinach
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1/2 pound ground beef
- 8 large eggs, lightly beaten
- 1/3 cup freshly grated Parmesan cheese, plus more for garnishing
- Freshly ground black pepper
- Crusty Italian bread, for serving
- Fill a large saucepan half full of water, add a big pinch of salt, and bring to a boil over high heat. Add the spinach and simmer until wilted, about 30 seconds. Drain, rinse under cold water, and squeeze out the excess moisture. Chop coarsely and set aside.
- In a large frying pan, warm the oil over medium heat. Add the onion and a sprinkle of salt and cook until the onion is tender and golden, about 5 minutes.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the beef and cook, stirring, until browned, about 5 minutes.
- Add the reserved spinach, eggs, and measured Parmesan. Cook, stirring gently, until the eggs are cooked through. Season with salt and pepper. Serve garnished with more Parmesan and with bread alongside.