My kids love spinach. No magic here. But they especially love spinach when cooked into eggs and cheese.
I started making green eggs about 2 years ago. It took a little convincing at first, but once my kids tasted the very green eggs, my kids realized that nothing tasted green, but rather only the savory flavor of cheesy eggs. My kids fell in love.
Now I’m sure my success wasn’t all about me or cooking creativity. It DID help that we were in a Dr Seuss book marathon in the house. But I used that to my advantage. And if I happened to have deli ham in the house, that made a very good compliment to the meal.
Today, my kids fight over who gets to press the button on the food processor, who gets to beat the eggs, and who gets to sprinkle in the cheese. This morning we made green eggs (per request of my eldest) and my middle one helped to cut up watermelon. It was a family affair of helping mom with a nutritious meal. Out of spinach? Today we used fresh zucchini and kale.
I don’t measure while I cook, but here’s a general recipe to get you started on green eggs at home, for dinner OR breakfast.
5 eggs (4-6)
3/4 bag of fresh spinach (or 1 small zucchini or 5-7 leaves of kale with center vein removed)
~cup of shredded cheese (I like mixed cheese blends)
a pinch of salt (less if you use a lot of cheese)
1/4 small onion grated (optional)
Put spinach (or green vegetable) in food processor. Separately grate onion. In a bowl, beat eggs. Add all ingredients to the bowl stir into the eggs.
Add 1 TBS of olive oil to a small pan to coat. Turn heat onto medium. Pour entire egg mixture into pan. After ~ 10 minutes flip the eggs. (It usually requires 2 spatulas and can be a little messy but it should make a pretty easy flip without all coming apart. If it doesn’t seem ready, wait a few minutes.) Turn heat to low, cook for another 10-15 minutes. (Slow cooking prevents too much browning.) Total cooking: time 20- 30ish minutes.
Would you add anything more to your green eggs?