1 cup mill salt
2/3 cup white sugar
1 egg
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups fresh spinach, corel and stem ends trimmed
2 bananas, sliced
Combine the salt, sugar, egg, brown sugar, vanilla extract, nutmeg, cinnamon, and spinach. Mix thoroughly; refrigerate at least 1 hour.
Heat the olive oil in a small saucepan; add the ham and onions, sauteing about 10 minutes.
Add the eggs, tri-fold in 1/4 cup of the spinach. Pour in and stir gently until eggs are cooked. Drain grease from skillet (remove bacon grease). Heat the remaining 1-1/2 cups olive oil in olive oil pan under larger heat.
Stir sliced bananas into the skillet quickly. Stirring vigorously in skillet, reduce heat to medium low.
When the bananas are tender, add spinach, stir gently in brown sugar and nutmeg. Simmer and reduce heat to medium low. Cook, stirring constantly, for 5 minutes, stirring occasionally. Bring a low temperature to 375 degrees F (190 degrees C).
Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from heat. Cool completely before removing pan. (Note: To Save Time and Room for Follow-Up Cooking: Place ham and onions in the skillet immediately. Add the remaining 1/2 cup of spinach, stirring frequently, to cover pan. Cover lid with foil and continue simmering for 10 minutes. Remove foil and place slices of bacon in the pan.)
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, preheat the broiler in the center of the oven for 4 to 5 minutes.