Joe's Special Scramble
A healthier take on Joe's Special, a beefy scramble made with spinach, eggs, and mushrooms, using grass-fed beef and traditional cooking fats. Enjoy this Seattle favorite for breakfast, lunch, or dinner.
Ingredients
- 2 tbsp Beef Tallow or Lard Use traditional animal fat like beef tallow or lard instead of olive oil. Provides beneficial fatty acids and is more heat-stable.
- 2 lb Grass-fed Ground Beef Grass-fed beef is higher in nutrients and lower in inflammatory fats compared to conventionally raised beef.
- 2 medium Onions chopped
- 1 (8 ounce) Sliced Fresh Mushrooms Choose organic mushrooms if available, to minimize pesticide exposure.
- 2 cloves Garlic minced
- 10 ounces Fresh Chopped Spinach Use fresh spinach instead of frozen to avoid potential additives. Ensure it's organic if possible.
- ½ tsp Ground Nutmeg
- ½ tsp Dried Oregano Ensure it's organic if possible.
- to taste Sea Salt and Black Pepper Use sea salt for its mineral content.
- 6 Pasture-Raised Large Eggs Pasture-raised eggs are richer in nutrients and have a better omega-3 to omega-6 ratio.
Instructions
- Heat beef tallow or lard in a large skillet over medium-high heat. Add grass-fed ground beef; cook and stir until browned and crumbly, about 8 minutes.
- Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes.
- Stir in spinach, nutmeg, oregano, sea salt, and black pepper; cook until spinach is wilted, 3 to 4 minutes."
- Reduce the heat to medium-low. Add pasture-raised eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.
Notes
Consider adding raw cheese after cooking if desired, for added nutrients and probiotics. Source ingredients from local, organic, and regeneratively farmed sources whenever possible.