Prep and Cook Time 20 minutes
YIELD Makes 4 to 6 servings
|1||pound lean ground beef|
|2||cups sliced mushrooms|
|1||small chopped onion|
|2||teaspoons Worcestershire sauce|
|1||teaspoon dried oregano|
|1||teaspoon ground nutmeg|
|1/2||teaspoon garlic powder|
|1||package (10 ounces) frozen chopped spinach, thawed|
|4||eggs, lightly beaten|
|1/3||cup grated Parmesan cheese|
- Spray large skillet with cooking spray. Brown ground beef, mushrooms and onion 6 to 8 minues over medium-high heat, stirring to separate meat. Add Worcestershire, oregano, nutmeg, garlic powder and salt.
- Drain spinach (do not squeeze dry); stir into meat mixture. Push mixture to one side of pan. Reduce heat to medium. Pour eggs into other side of pan; cook, without stirring, 1 to 2 minutes or until set on bottom. Lift eggs to allow uncooked portion to flow underneath. Repeat until softly set. Gently stir into meat mixture and heat through. Stir in cheese.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||10 g|
|Total Fat||25 g|
|Calories from Fat||57 %|
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Chicken Cacciatore with Rice from Hunt's combines tender chicken breast with sauteed onions, mushrooms and tomatoes, all served over fluffy rice. It makes a great weeknight meal that the whole family will enjoy.