Hey there! Today, I’ve got a super simple and tasty dish for you to try. It’s a beef and egg skillet with a sprinkle of fresh parsley. You’ll just need some common kitchen ingredients like onions, ground beef, and eggs. It’s a quick meal that’s perfect for when you’re hungry and don’t have a lot of time. Cook up the beef until it’s nice and brown, scramble some eggs right in the pan, toss in the parsley, and voilà! You’ve got yourself a delicious meal that’s good for breakfast, lunch, or dinner. Let’s get cooking!
Ingredients:
- 1 medium-sized onion, finely diced
- 2 tablespoons of extra virgin olive oil
- 450g (approximately 1 pound) of lean ground beef
- 6 large eggs, preferably free-range or organic
- 1 generous handful of fresh parsley, roughly chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions:
- Begin by preparing your ingredients: Peel and finely chop the onion into small pieces. Set aside. Wash the parsley and give it a rough chop, then set it aside as well.
- Heat a large, non-stick frying pan over a medium-high flame. Add the olive oil and allow it to warm up for a minute.
- Add the chopped onion to the pan and sauté for about 4 to 5 minutes, or until the onions are translucent and just starting to take on a golden color.
- Crumble the ground beef into the pan with the onions. Stir well to combine and cook. Continue to cook the mixture, stirring frequently, until the beef is well browned and cooked through, which should take around 6 to 8 minutes.
- While the beef is cooking, crack the eggs into a mixing bowl. Whisk them gently until the yolks and whites are fully combined.
- Once the beef is browned, reduce the heat to medium. Sprinkle with a pinch of salt and a few grinds of black pepper, adjusting to your taste. Stir well to season the meat evenly.
- Pour the beaten eggs over the beef and onion mixture. Allow the eggs to set for a moment before gently stirring to create a scrambled texture.
- Just before the eggs are fully set, sprinkle in the chopped parsley and fold it into the scramble. The residual heat will finish cooking the eggs and wilt the parsley slightly.
- Taste the scramble and adjust the seasoning if necessary. Once the eggs are cooked to your liking, remove the pan from the heat.
- Serve your savory beef and parsley egg scramble hot, with a side of toasted bread or over a bed of steamed rice for a hearty meal.
Enjoy your meal! This recipe is a simple yet fulfilling dish that’s great for any time of day, from breakfast to a casual dinner.