Joe's Special (Spinach, Beef and Egg Hash)

Trim spinach, wash in several changes of water, then blanch in a pot of boiling salted water over medium-high heat for 2 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water and roughly chop.

Heat the olive oil in a skillet over medium-high heat. Add chopped peeled yellow onion and cook for 10 minutes. Add ground chuck and cook, breaking up with a spoon, until brown, about 3 minutes.

Add spinach, cook for 2 minutes. Add the eggs and cook, without stirring, for 30 seconds.

Remove from heat, stir, and season to taste with grated Parmigiano-Reggiano, salt, and freshly ground black pepper.