Contra Costa Times
2 tablespoons butter
1 cup chopped yellow onion (about 1/2 onion)
1 teaspoon dried oregano
12 ounces lean ground beef
1/2 teaspoon freshly ground black pepper
3 ounces baby spinach (about half a small bag), coarsely chopped
6 eggs, beaten
1/2 cup grated parmesan cheese, plus more for garnish
1/4 cup chopped red bell pepper (about 1/4 pepper), plus more for garnish
Toast, for serving
1. Melt butter in a 10- or 12-inch cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 3-4 minutes. Sprinkle with oregano. Crumble ground beef into pan. Cook, stirring often, until beef is evenly browned, 3-5 minutes. Add black pepper and spinach. Cook and stir until spinach wilts.
2. Add beaten eggs and stir everything together. Add parmesan cheese and bell pepper. Continue stirring until eggs are cooked through. Serve on warm plates with freshly made toast. Sprinkle additional cheese and chopped bell pepper over each serving.
— From “The Cast Iron Skillet Cookbook,” by Sharon Kramis and Julie Kramis Hearne (Sasquatch Books)