|Nutritional Guidelines (per serving)|
|Servings: 1 fritatta (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Some claim that this famous San Francisco specialty was created by a local chef as a variation on the Italian frittata while others say it was made to be an after-hours snack by dance-band musicians of the 1920's. Some even think the dish was created to feed miners who frequented San Francisco's boisterous Barbary Coast district in the 1850's.
Whatever its origin may be, however, this hearty mixture of beef, onions, spinach, and eggs makes a satisfying meal anytime, day or night!
- 2 tablespoons olive oil
- 2 pounds lean ground beef
- 2 medium onions (finely chopped)
- 2 garlic cloves (finely minced)
- Optional: 1/2 pound mushrooms (sliced)
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dry oregano
- 1/4 teaspoon pepper
- 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed and leaves chopped)
- 4 to 6 large eggs (lightly beaten)
Heat oil in a wide frying pan over high heat.
Crumble in beef and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic, and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened about 5 minutes.
Stir in salt, nutmeg, pepper, oregano, and spinach; cook for about 5 more minutes. Add beaten eggs.
Reduce heat to low and cook, stirring constantly, just until eggs are softly set.
Serve with plenty of grated Parmesan cheese and perhaps hard crust Italian sourdough bread.