This is my version of the San Francisco favorite, Joe’s Special. I use turkey so the dish is a bit lower in fat, and you can also substitute eggs beaters for the eggs. Because ground turkey is not as flavorful as ground beef, be sure to check your flavoring towards the end. If you don’t like hot spice, thyme or oregano are good alternatives to the Cajun spice.
Be sure to buy good quality ground turkey. It should look pink and almost translucent. Some recipes call for frozen spinach for convenience, but I prefer the pre-washed bagged spinach now available. You don’t end up with extra moisture in the mixture, and the texture is much nicer.
1/2 lb ground turkey
1 cup sliced mushrooms
1 small onion, chopped
2 cloves garlic, chopped
1/2 package fresh baby spinach leaves, (about 4 oz) or more if you like more spinach
1/4 tsp Cajun or other spicy seasoning (or to taste)
4 eggs, lightly beaten
1/2 cup cheddar cheese, grated
Olive Oil
Salt/Pepper to taste
In a heavy pan, heat two tbsp olive oil. When the oil is shimmering, add chopped onion and garlic and sauté for about three minutes, until translucent but not brown. Add mushrooms and cook until tender. Add the ground turkey, breaking it up into small pieces as you cook. When turkey is cooked, drain off excess moisture. Add Cajun spice and salt and pepper to taste. I prefer more pepper and go light on the salt. Salt can always be added at the table later. Add the spinach, cooking until almost wilted, then add beaten eggs, and cheese, stirring until eggs are set.
Serves 2 -3, depending on appetite. Serve with mixed fruit and toast.
