SERVES 4
There are many stories about the origin of this quintessential Bay Area breakfast. A prevalent one has a 1920s jazz musician coming into a restaurant after his set late one night and asking for a spinach omelet. He asked the cook if there was anything that could make it more filling. The cook saw some leftover hamburgers. Any origin story that involves making a musician happy is good by me.
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, thinly sliced
8 ounces ground beef
Kosher salt and freshly ground black pepper
1 pound baby spinach, chopped
6 large eggs, lightly beaten
2 tablespoons milk
Hot sauce to taste, a few dashes; I would use Sriracha
¼ cup grated Parmigiano-Reggiano
Sourdough bread, toasted, for serving
In a large skillet over medium-high heat, heat the oil and sauté the onion and garlic until the onion softens, about 5 minutes. Add the ground beef and season with salt and pepper. Sauté until the beef browns, about 8 minutes. Add the spinach and stir until wilted.
In a bowl, combine the eggs, milk, and hot sauce. Reduce the heat under the pan to medium and add the egg mixture. Cook, stirring constantly, until the eggs are set, 2 to 3 minutes. Scatter cheese over the top and serve with sourdough toast.