Joe's Special Beef Fritatta

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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 1 fritatta (4 servings)
Nutritional Guidelines (per serving)
667 Calories
33g Fat
20g Carbs
71g Protein
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Nutrition Facts
Servings: 1 fritatta (4 servings)
Amount per serving
Calories 667
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 57%
Cholesterol 202mg 67%
Sodium 1106mg 48%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Protein 71g
Calcium 197mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  • 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)

Steps to Make It

  1. Heat oil in a wide frying pan over high heat.

  2. Crumble in beef and cook, stirring often, until browned. Drain excess fat.

  3. Add onions, garlic, and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened about 5 minutes.

  4. Stir in salt, nutmeg, pepper, oregano, and spinach; cook for about 5 more minutes. Add beaten eggs.

  5. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.

  6. Serve with plenty of grated Parmesan cheese and perhaps hard crust Italian sourdough bread.

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