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 how to make this Seafood Lasagna Roll-ups recipe.
Grilled Flank Steak with Smoky Tomatillo Sauce from Hunt's pairs grilled, marinated flank steak with a smoky fire-roasted tomato and tomatillo sauce. It makes an easy and delicious meal for family or company.