Green Eggs

"I do not like green eggs and ham, I do not like them Sam I am!"
For the past two semesters I have had the opportunity to volunteer at a local school district in the nutrition department.  It has been a very eye opening experience. Although I am very interested in the school lunch program and children's nutrition, I think our school districts have a long way to go in bringing awareness to the issues. While volunteering,  my supervisor informed me that we would be making green eggs and ham in honor of Dr. Seuss' birthday as well as to celebrate National School Breakfast Week. I thought it sounded like such a fun idea! When I arrived that morning, she handed me a bag of egg "product" and FIVE tubes of green food dye. I was more than appalled at this. Personally, I think the only appropriate time for food dyes is when you are participating on Cake Boss or making an awesome birthday cake on a very rare occasion. Needless to say, I did as I was told and added the dye to the egg "product".

This incident inspired me to create my own recipe for green eggs. I have been making spinach and eggs for years, but I never thought of blending the two together. I love this recipe because it is such a great way to sneak in a healthy dose of veggies before your day has even started. I usually add cheese to this recipe, because let's face it; cheese makes everything taste better!

Green Eggs
Serves 2

4-5 eggs
1 cup spinach or kale firmly packed
1tsp dried basil
1 tsp salt
1/4 cup grated mozzerella

Directions: Put all ingredients in blender. Pour into hot skillet. Eggs with look frothy. Cook and stir until desired texture. Serve with some organic ham slices. Yum!

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