Prep time: About 15 minutes
Cook time: About 15 minutes
Serves 6

1 tablespoon oil
1/2 pound Meyer Natural Angus Ground Beef
8 ounces white button or cremini mushrooms, sliced thick
12 large eggs, beaten
1 teaspoon celery salt
Salt and pepper to taste
4 tablespoons grated Grana Padano cheese (substitute: Parmesan)
1 pound fresh baby spinach leaves
Ketchup, to drizzle
8 green onions, thinly sliced
 
1.    Heat oil in large, non-stick skillet over medium-high heat. Add ground beef and cook until no pink is left. Drain well. Remove beef to bowl and keep warm.

2.    Wipe skillet lightly with paper towel and return to heat. Add mushrooms and cook until mushrooms start to soften. Add eggs to mushrooms and cook, stirring, until eggs are scrambled and mostly cooked. Return ground beef to pan, sprinkle with celery salt and incorporate gently. Season with salt and pepper to taste.

3.    Just as the eggs are about done but still soft add 2 tablespoons grated cheese and all spinach to egg/beef/mushroom mixture. Stir, cooking until spinach wilts.  Divide evenly among 6 plates. Drizzle each serving with ketchup, sprinkle with green onion and dust with remaining grated cheese. Serve immediately.