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This is a truly delicious San Francisco specialty.
1/2 pound spinach, chopped, or 1 (10 ounce) package
package frozen chopped spinach, thawed
1 tablespoon olive oil
1 tablespoon butter or margarine
1 pound ground beef
1 small onion, diced
1/2 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
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.
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