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Cook Smart:Camilla's Catering Secrets for Home Cooks

Joe's Special-My Way

Serving Size: 8

Prep: 15 min/Cook: 7-10 min

Brunches/American/Party

Easy
   

This is very similar to an old favorite served at Little Joe's Italian Restaurant in San Francisco. It's become a California classic because it's so good!
   

STEPS

INGREDIENTS
    1. Trim the ends off the spinach. Rinse well in a half sinkful of warm water. Or, use frozen, thawed spinach. Either way, drain well. Set aside.

4 cups fresh spinach, or 1-10 oz pkg frozen leaf spinach, thawed and drained well
2. Heat 1 T. of oil in each of 2 large non-stick frying pans. In one pan, cook the spinach for 2 minutes over a medium heat, for 10 minutes. Place the spinach in a large bowl. Set aside (reserve the pan). Slice the sausages thinly on the diagonal. Add to the bowl.

4 T. olive oil, divided use (more if necessary)
2 lbs Italian sausage (any), see notes
3. In the same pans, divide and heat 2 T. of oil and the next ingredients. Cook and stir over a medium high heat until lightly browning. 5 minutes. Add to the bowl,

2 large onions, finely chopped
1 lb fresh mushrooms, rinsed and thinly sliced
salt and pepper
4. In a blender jar, blend the eggs and water for several seconds. Stir the eggs into the bowl mixture

1 dozen eggs, beaten with 1/4 cup water
Just before serving:
5. Spray (or add oil to) both frying pans. Heat the pans for 1 minute over high heat. Divide the egg mixture between the 2 pans. Reduce the heat to medium high, and cook waiting until the bottom "sets." Then lift up the "set" area with a spatula and allow the liquid mixture to flow under it. Keep doing this until almost all is set. Turn the heat to low, cover the pans and cook for a few minutes or until the top is set. Remove the pans from heat. Cut into wedges. Garnish with the cheese. Serve!

Cooking spray or olive oil
1 cup grated Parmesean cheese, for garnish

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