There are a lot of theories as to the origins of Joe’s Special. My favorite is the one where a hungry musician stopped into New Joe’s in San Francisco late one night and ordered a spinach omelette which was then beefed up with some extra hamburger left over from dinner. You can read a more detailed account on the Original Joe’s website. No matter the origin, it’s a delicious thing to eat: breakfast, lunch, dinner, it doesn’t matter. I used the recipe from last month’s Saveur. It goes really well with a fresh baguette and a little Frank’s hot sauce. Joe and Frank get along great as it turns out.
Weight Watchers Points Plus Value: 8
1 tbsp. olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz. ground chuck
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan
Crusty Italian bread, for serving
Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Add chuck; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add spinach; cook until heated through, about 2 minutes. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.