Ingredients

The following ingredients have 4 Servings
  • 10 large eggs
  • 2 tablespoons water
  • 1 teaspoon  Red Boat fish sauce 
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • 2 tablespoons ghee
  • 1 small onion (finely chopped)
  • ½ pound cremini mushrooms (trimmed and thinly sliced)
  • 3 garlic cloves (minced)
  • ½ pound ground beef
  • 5 ounces baby spinach
  • 2 tablespoons chopped chives
  • Cayenne pepper sauce (like Frank’s Red Hot Original Sauce (optional))

Instruction

  • Heat a 12-inch cast-iron or nonstick skillet over medium-high heat. While the pan is heating up, crack the eggs in a medium bowl.
  • Whisk the eggs with the water, 1 teaspoon fish sauce, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
  • When the skillet is nice and hot, add the ghee. Once it’s shimmering, toss in the onions and mushrooms, and ½ teaspoon kosher salt. Cook, uncovered, until mushrooms release their liquid.
  • Stir-fry for another 5 minutes, or until the mushroom liquid has evaporated and the ’shrooms are browned. Add the minced garlic and cook for about 30 seconds or until fragrant.
  • Toss the ground beef in the pan and use a spatula to break up the meat. 
  • Add ½ teaspoon kosher salt and cook until the meat is no longer pink.
  • Add the spinach and cook for 1 minute or until the spinach is just wilted. Taste the filling to check that it’s seasoned enough and adjust if needed.
  • Pour the egg mixture into the pan. Stir and scrape the pan ’til the eggs are fully set, about 3 to 5 minutes.
  • Transfer the scramble to a serving dish and top with chopped chives. Serve with hot sauce if desired.