My update of a recipe originating in restaurants of the San Francisco neighborhood of North Beach, then published in Sunset magazine decades ago.
1 tbsp olive oil
1 lb ground lean meat (beef, pork and/or turkey)
1 medium onion, finely minced
4 garlic cloves, finely minced
1/2 pound mushrooms, sliced, or more to taste
1 teaspoon salt
1/2 tsp ground nutmeg
1/2 tsp dried oregano
1/2 tsp black pepper
1 lb frozen chopped spinach, thawed and squeezed dry or 1 pound fresh spinach, rinsed, and chopped
6 large eggs, lightly beaten
In a large skillet or saute pan, cook beef in oil on high heat until browned; drain excess fat.
Reduce heat to medium, add onions, garlic, salt and mushrooms and cook until the vegetables are soft.
Stir in nutmeg, pepper, oregano and spinach; cook for about 5 more minutes.
Reduce heat to low, add the eggs and cook until the eggs are softly set.
Makes about six servings.
UPDATE - Mixing in a cup of cooked long grain rice lightens the body and adds a carb and texture component which can be appealing.