Break open the eggs into a small bowl; add in the basil, oregano, Nutmeg, salt and pepper; whisk to combine (you should still see large bubbles); set aside.

Heat the oil and butter in a large skillet over medium heat until the butter melts.

Add in the onion and mushrooms; stir/saute for 4 minutes or until soft but not beginning to brown.

Add in the ground beef; continue cooking until meat is browned, breaking meat into small pieces as it cooks.

Cover with the spinach, place the lid over the mixture, and cook for about 3 minutes, just until the spinach wilts (if using thawed frozen spinach, cook, covered, for 1 minute).

Stir the spinach into the meat, cooking briefly to eliminate excess liquid if the mixture seems watery.

Pour the egg mixture over all; stirring with a spatula from the bottom until the eggs begin to set.

Remove from heat and stir a few more times; Sprinkle in the grated Parmesan. Serve immediately with Sourdough Bread, to complement the recipe's San Francisco origin.


A San Francisco specialty! There are many stories about exactly how this recipe originated, but it did come from San Francisco and has been enjoyed by many over many decades! Great for dinner or breakfast!

Mr Breakfast would like to thank Sherbg for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From nica

Rating (out of 5):

It's good :))

Comment submitted: 7/6/2012 (#14131)



From bettylou

Rating (out of 5):

Thank you for giving the recipe out. I lived in Tahoe many years and had this at the Lakeside Inn back in the 70-80's and have tried to replicate the recipe. I live in Memphis, TN now and am immersed in bar-bque. Thanks again. - Beth

Comment submitted: 2/26/2009 (#7666)

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