So you say.
And YOU MAY!
-Dr. Seuss, Green Eggs and Ham
One of Dr. Seuss’ most well known books, Green Eggs and Ham is the story of Sam-I-Am getting another character to try a new and different food. And what do you know, he likes it! A great story with a great moral. But what are green eggs and ham really? One google search will tell you. They are scrambled eggs dyed with food coloring. Certainly there are healthier ways to make eggs green…or at least greenish.
All day I joked with the girls that I was going to make them green eggs and ham for dinner using all of the leftover Easter ham we have. I think Audrey thought I was joking. “Mommy, you can’t make eggs green!’. Well, they may not look like dyed green eggs, but she was rather pleased when I presented her with my interpretation. Score one for mom. Score two for my girls loving this breakfast for dinner. So easy to make, a great way to use leftovers, and a delicious way to include nutrient-dense leafy greens into your little ones’ diet.
- 1 cup packed baby spinach leaves
- 1 teaspoon oil
- 4 eggs
- 1 tablespoon milk
- 2 slices leftover ham (or any type of ham), cut into cubes (about ½ cup)
- ¼ cup shredded Jarlsberg or Swiss cheese
- Very finely chop the spinach. Alternatively, you can add the leaves (make sure they are dry) to a mini food processor. Pulse a few times until very finely chopped (see below).
- Whisk eggs and milk together in a small bowl.
- Heat oil in a nonstick skillet over medium heat. Pour in the eggs and the spinach. Slowly scramble using a silicone or rubber spatula. Once eggs begin to firm, add the ham and cheese. Continue to cook until cheese is melted and eggs are fully cooked thorough.
- Add a pinch of salt and pepper if you like and serve immediately.