This is a truly delicious San Francisco specialty.

1/2 pound spinach, chopped, or 1 (10 ounce)
    package frozen chopped spinach, thawed
1 tablespoon olive oil
1 tablespoon butter or margarine
1 pound ground beef
1 small onion, diced
1/2 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs

If using frozen spinach, place in a strainer and drain well.

Heat oil and butter in a large, heavy skillet. Add ground beef and cook, stirring, until browned and crumbly. Add onion and cook until tender but not browned. Stir in herbs and spices. Stir in drained spinach and cook until liquid in spinach has evaporated.

Beat eggs; add to meat mixture and cook, stirring, until eggs are set.

Makes 4 to 6 servings.