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Spinach and Egg Scramble
Yield: 6 servings
3
1
1
1
tablespoons peanut oil
onion, chopped
pound lean ground beef
pound spinach, blanched, drained and chopped
Salt
Tabasco sauce
4
4
eggs, lightly beaten
tablespoons Parmesan cheese, grated
Heat the oil in a large skillet. Add the onion, and sauté over medium heat until soft. Add the beef, using
a fork to break it up into small bits. Cook until the redness is gone. Add the spinach, and mix well.
Cook, stirring, for 3 to 4 minutes. Add salt to taste.
Mix the Tabasco with the eggs. Pour over the beef mixture, and cook, stirring until the eggs are set.
Remove from heat, transfer to a warm platter and sprinkle with Parmesan.
Per Serving: 362 Cal (60% from Fat, 33% from Protein, 7% from Carb); 30 g Protein; 24 g Tot Fat; 6
g Carb; 3 g Fiber; 197 mg Calcium; 4 mg Iron; 240 mg Sodium; 233 mg Cholesterol
Spinach and Egg Scramble
121
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