This recipe comes to you from the master @nomnompaleo with only slight modifications from me. Although I am the first to admit that this does not photograph well, it is so good, you will not care! It is filling, healthy and very delicious. It also reheats well. And, if you are into Whole 30 recipes, keto, gluten free, paleo, or primal, this fits those bills too! So let’s make it tomorrow morning or tonight as a breakfast-for-dinner treat!
Ingredients
- 10 large eggs
- 2 tablespoons water
- 1 teaspoon Fish Sauce (I prefer Red Boat)
- 1&1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons ghee or avocado oil (or other favorite high temperature cooking fat)
- 1 small onion, finely chopped
- 1/2 pound cremini mushrooms, trimmed & thinly sliced (I have used bella & white mushrooms too without any ill effects)
- 3 cloves of garlic, minced
- 1/2 pound ground beef (but ground turkey and ground pork work just as well)
- 5 ounces baby spinach
- cayenne pepper sauce (like’s Frank’s Red Hot Original or Yellowbird for Whole 30, I used Texas Pete this time because it was the first thing I saw in the fridge)
Instructions
Heat a 12″ cast iron or nonstick skillet over medium high heat. While pan is heating up, crack all the eggs into a medium bowl. Whisk the eggs with the water, fish sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
When the skillet is nice and hot, add the ghee or cooking oil. Once it is shimmering, toss in the onions and mushrooms and 1/2 teaspoon salt. Cook, uncovered, until the mushrooms release their liquid. Stir fry for another 5 minutes, or until the mushroom liquid has evaporated and the mushrooms are browned. Add minced garlic and cook for about 30 seconds or until fragrant.
Add the ground beef (or turkey or pork) to the pan and use the spatula to break up the meat so there are no big clumps. Add 1/2 teaspoon salt and cook until the meat is no longer pink. Add spinach and cook for 1 minute or until spinach is just wilted. Taste to make sure it is seasoned well enough and adjust if needed.
Pour egg mixture into the pan. Stir and scrape the pan until the eggs are fully set, about 3-5 minutes.
Serve with hot sauce of choice and enjoy!