Spenard Scramble Recipe
ground sirloin, spinach, onions, topped with grilled tomatoes & parmesan cheese
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Ingredients
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Scramble base
Meat & aromatics
Vegetables & topping
Method
Scramble base
- 1
Beat eggs
In a medium bowl, crack 6 large eggs. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy. Set aside.
- 2
Preheat pan
Place a nonstick skillet over low–medium heat and add 1 tablespoon unsalted butter to melt while you prepare the other components. Keep heat low so the butter doesn't brown before the eggs are added.
Meat & aromatics
- 3
Brown the sirloin
Heat a separate large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add 10 oz ground sirloin, breaking it up with a spatula. Cook 4–6 minutes until mostly browned.
- 4
Add aromatics
Push the meat to the side and add the finely diced half onion and 1 teaspoon minced garlic to the meat pan. Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano over the meat. Stir and continue cooking another 2–3 minutes until onions are softened and meat is cooked through. Taste and adjust seasoning if needed. Reduce heat to low and keep warm.
Vegetables & topping
- 5
Grill the tomatoes
Slice 2 roma tomatoes in half crosswise. Brush cut sides with 1 tablespoon extra-virgin olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat a small cast-iron or grill pan over medium-high heat. Place tomato halves cut-side down and cook 2–3 minutes until char marks form and tomatoes soften slightly. Flip for 30 seconds just to warm through. Remove and set aside.
- 6
Wilt the spinach
Using the skillet with the melted butter (from 'Preheat pan'), add the packed 4 cups baby spinach. Stir and cook over medium-low heat 1–2 minutes until just wilted. Season lightly with a pinch of salt and pepper. Transfer wilted spinach to the pan with the cooked sirloin and aromatics; stir to combine evenly with the meat.
- 7
Cook the eggs
Return the egg bowl to the stove area. Increase the heat under the buttered nonstick skillet to medium-low. Pour the beaten eggs into the skillet. Let them sit undisturbed for about 15–20 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow underneath. When the eggs are about 80% set (still slightly glossy), add the meat-spinach mixture on top and gently fold together until eggs are fully cooked but still soft, about 30–60 seconds more. Remove from heat.
- 8
Assemble and finish
Divide the scramble onto plates (or keep in the pan for family style). Top each portion with the grilled tomato halves (cut-side up or down as preferred). Sprinkle 1/2 cup grated Parmesan cheese evenly over the scramble so it melts slightly from the residual heat. Garnish with 1 tablespoon chopped fresh parsley if using. Serve immediately.