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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


  1. Heat the oil in a large skillet. Add the onion, and sauté over medium heat until soft.
  2. Add the beef, using a fork to break it up into small bits. Cook until the redness is gone.
  3. Add the spinach, and mix well. Cook, stirring, for 3 to 4 minutes. Add salt to taste.
  4. Mix the Tabasco with the eggs. Pour over the beef mixture, and cook, stirring until the eggs are set.
  5. 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


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