This is a variation on the diner classic from San Francisco, which is a good midweek dinner since it is quick and tasty, and also is a good camping dish since it needs only a skillet and a bowl. In this version, I have sized it for two portions and have substituted fresh pork sausage for the original ground beef. An advantage of this is that a typical sausage link for Italian sausage, etc. is 4 ounces, just right for two people. To save money, frozen spinach could be substituted for the baby spinach.
For 2 servings
4 oz., baby spinach, well washed
1 Tbs. olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
4 oz. fresh pork sausage, such as Italian sausage
4 eggs, beaten
¼ cup grated Parmesan cheese
Salt and pepper
Hot sauce (optional)
Crusty French or Italian bread
Wet the spinach well, and cook in the skillet until wilted. Remove from the skillet. Put on paper towels and squeeze out all the liquid. Then chop well and set aside.
Pour out any water remaining in the skillet. Add the olive oil and heat the skillet to medium. Remove the sausage from the casing and brown it in the pan for about 5 minutes, breaking up any clumps. Pour off any excess fat and add the onion and cook for 5 minutes until golden. Add the garlic and cook for another minute until fragrant.
While the sausage, onion, and garlic are cooking, combine in a bowl the spinach, beaten eggs, and Parmesan cheese.
When the onion and garlic, and sausage are done add the spinach/egg/cheese mixture and mix with the onion/garlic/ground beef. Cook until the egg is set. Season with salt and pepper.