Ingredients
Instructions
- Heat a 12” cast-iron or nonstick frying pan over medium-high heat. While the pan is heating up, crack the eggs in a medium bowl.
- Whisk the eggs with the water, 1 tsp fish sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
- When the frying pan is nice and hot, add the ghee. Once it’s shimmering, toss in the onions and mushrooms, and 1/2 tsp salt.
- Cook, uncovered, until mushrooms release their liquid.
- Stir-fry for another 5 minutes, or until the mushroom liquid has evaporated and the mushrooms are browned.
- Add the minced garlic and cook for about 30 seconds or until fragrant.
- Toss the minced beef in the pan and use a spatula to break up the meat.
- Add 1/2 tsp salt and cook until the meat is no longer pink.
- Add the spinach and cook for 1 minute or until the spinach is just wilted. Taste the filling to check that it’s seasoned enough and adjust if needed.
- Pour the egg mixture into the pan. Stir and scrape the pan ‘til the eggs are fully set, about 3 to 5 minutes.