Heat the oil in a large non-stick skillet and add the diced onion. Cook for a few minutes and then add the mushrooms.
Cook the onions and mushrooms until the mushrooms begin to brown a bit. Remove the onion and mushroom mixture from the pan to a heat proof bowl.
Add the ground beef to the skillet and, breaking it up with a wooden spoon or spatula, cook until it is no longer pink. Remove any accumulated fat from the pan.
Add the mushroom-onion mixture and the chopped spinach.
Cook for a few minutes just until the spinach wilts, then add the eggs and stir for about 3-5 minutes or until the eggs are set.
Add salt and pepper to taste, top with green onions and cheese.
Cook’s Note: Saint Adrian’s Meats & Sausages dry ages their ground beef for 21-18 days.
Recipe courtesy of our friends and local butchers, Saint Adrian Meats & Sausage located in Lebanon Indiana.