Fried Eggs Frankie Special Recipe

Prep and sauté aromatics

Heat 1 tablespoon olive oil in a medium nonstick or stainless skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or lamb) to the skillet. Break it up with a spoon and cook until browned with no pink remaining, about 5–7 minutes. Drain excess fat if the pan is very oily, leaving a thin coating to carry flavor.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, Worcestershire sauce, smoked paprika, dried oregano, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and red chili flakes if using. Mix to combine.

Pour in 60 ml water or beef broth, bring the sauce to a gentle simmer, reduce heat to low and simmer uncovered for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Keep sauce warm on very low heat while you make the omelettes.

In a medium bowl, whisk together 6 large egg whites with 2 tablespoons milk, 1 teaspoon salt, and 0.25 teaspoon black pepper until slightly frothy. Stir in chopped parsley.

Heat a separate nonstick skillet over medium-low heat. Add 1 teaspoon olive oil and 1 teaspoon butter and swirl to coat the pan. Pour half of the egg white mixture into the skillet, tilting the pan so it spreads thinly and evenly. Cook gently until the edges set and the top is mostly set but still moist, about 2–3 minutes.

If desired, sprinkle 1 tablespoon grated cheese over the omelette. Using a spatula, fold the omelette in half or roll it, then slide onto a plate. Repeat with the remaining oil, butter and egg white mixture to make the second omelette.

Toast buns or warm flatbread. Lay a small handful (about 1 cup) of baby spinach or mixed greens on the bottom half of each bun or flatbread.

Place one egg white omelette on each prepared bun or flatbread. Spoon a generous 3–4 tablespoons of the warm meat sauce over the omelette (divide sauce evenly). If using, add a little extra grated cheese on top and a drizzle of hot sauce or ketchup.

Close the sandwich with the top bun or fold the flatbread. Serve immediately while warm. Leftover sauce can be refrigerated for up to 3 days.