Joe's Special

This recipe came from a dear, dear friend. My friend came from a household of 7 children in Pebble Beach, California. If one mother can make this for 7 children and not hear one complaint, something is right. Over the years this recipe has been nicknamed "Joe's Special" and is the epitome of early late 1960's early 1970's Central California cuisine. Here goes:

1 package chopped frozen spinach, or 1/2 pound chopped;
1 clove garlic finely minced (Gilroy garlic RULES);
1 medium onion chopped;
2 Tablespoons olive oil;
1 pound lean ground beef;
salt and pepper to taste;
4 eggs, lightly beaten.

Thaw spinach and drain well (or cook fresh spinach in 1 tablespoon of oil and set aside).

In a heavy skillet, sautee onion in oil until transparent. Add garlic and sautee for 1-2 minutes more.

Add ground beef and brown thoroughly. Sprinkle in salt and pepper and reserved spinach.

Put heat to high, add eggs to the skillet, stirring constantly until eggs are blended and cooked.

Serve immediately on a flour tortillia plate*
with mild salsa or taco sauce and with sour cream (if desired).

*flour tortillia plate is a regular flour tortillia that has been warmed in the microvave for 15 seconds or so. It is used like a wrap AND used like a plate. The point is there isn't any disposable "dishes" to throw away, because the tortillia wrap is used like a plate -- and is edible. Translation: No dishes to wash