Joe's Special (my way)

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1.5 tsp Oregano, Dried
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  0.5 tsp 1/2 tsp salt ($0.03)
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 lbs Spinach, Frozen, Chopped
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  6 Egg, Whole, Large(264g)
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  2 oz Cheese, Feta, Crumbled
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Mince the garlic and dice the onion. Heat olive oil in a large skillet over medium heat and cook the onion and garlic for 5–7 minutes, stirring occasionally, until softened and translucent.
2. 2Add the ground beef, dried oregano, and Worcestershire sauce to the skillet. Cook over medium-high heat for 7–10 minutes, breaking the beef into small pieces as it cooks, until no longer pink and cooked through.
3. 3Stir in the frozen spinach and cook for 3–4 minutes over medium heat, breaking up clumps as you stir, until thawed and heated through.
4. 4Whisk the eggs in a bowl. Push the beef and spinach mixture to the sides of the skillet, pour the eggs into the center, and cook over medium heat for 3–4 minutes, stirring gently, until just set but still moist. Avoid overworking—you want clumps of cooked egg, not a uniform scramble.
5. 5Stir the cooked eggs into the beef and spinach mixture. Remove from heat and add the crumbled feta and grated Parmesan, stirring to combine. Taste and adjust seasoning as needed.
6. 6Divide the mixture evenly into 6 airtight containers while hot. Cool completely before sealing and refrigerating.