Recommended by long-time CSA members Dean and Adele: “I first had this recipe in Seattle at 13 Coins on Capitol Hill. When that restaurant closed, I found it at the 13 Coins near the Red Lion near SeaTac Airport.”
2 Tbsp. olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz. ground chuck
1/2 lb. Red Dog spinach
8 eggs, lightly beaten
¼ cup grated Pecorino or Parmesan cheese
Crusty bread for serving
Kosher salt and freshly ground black pepper to taste
Heat oil in a 12” skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes.
Add chuck; stir until browned and most moisture evaporates, about 10 minutes.
Add spinach; cook until heated through. You may have to add some water and cover till the spinach is completely reduced.
Add eggs; cook until the mixture slightly dry, about 4 minutes.
Season with salt and pepper; sprinkle with the cheese.
Serve with bread.