Directory:KJ Kitchens/Spinach and Egg Scramble

Spinach and Egg Scramble

• 3 tablespoons peanut oil
• 1 onion, chopped
• 1 pound lean ground beef
• 1 pound spinach, blanched, drained and chopped
• salt
• 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. Yield: 6 servings

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