San Francisco scramble with turkey, spinach, and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

San Francisco scramble with turkey, spinach, and mushrooms

Dairy-Free, Gluten-Free, Mediterranean, Lean & Clean, Paleo, Carb-Conscious, Soy-Free

2 Servings, 470 Calories/Serving

20 Minutes

In this latest version of Joe’s Special, our house-made steak sauce and garlic-porcini seasoning blend bring an umami overload—if there were such a thing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sun Basket steak sauce base (water - sherry vinegar - tomato paste - dried plums - coconut nectar - anchovy paste - kosher salt - onion powder - granulated garlic - porcini powder - black pepper - allspice)
  • Sun Basket garlic-porcini seasoning blend (granulated garlic - porcini powder - sweet paprika)
  • 1 organic yellow onion
  • 3 ounces organic cremini or other button mushrooms
  • 4 organic eggs
  • ¼ pound organic baby spinach or other leafy greens

Nutrition per serving

Calories: 470, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 7g (35% DV), Cholesterol: 415mg (138% DV), Sodium: 410mg (17% DV), Carbohydrates: 19g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown your protein

  • Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein, steak sauce base, garlic-porcini seasoning blend, and 1 tablespoon [2 TBL] water and season with salt and pepper. Cook, stirring to break up the ground meat, if using, until your protein is lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Thinly slice the mushrooms.
  • Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.


Cook the scramble

In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften and brown, 2 to 3 minutes. Stir in your protein and any accumulated juices and cook until the protein is almost cooked through, 1 to 2 minutes.
Add the eggs and spinach, season with salt and pepper, and cook, stirring gently, until the eggs are just set but still moist, the spinach is wilted, and your protein is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the scramble to individual plates and serve.
Kids Can!
  • Measure the water for the protein mixture.
  • Measure the onion.
  • Season the eggs.
  • Time the cooking.