In this ongoing blog series, Christine, a budget-minded mom and Whole Foods Market team member, explores ways to create healthy, organic foods that appeal to both child and husband. Read the other posts in her ongoing series.
My son always laughs at the thought of eating green food when I read him the Dr. Seuss classic, Green Eggs and Ham. That’s so silly! But is it? Sounds like it’s time for another one of mommy’s cooking experiments: Green eggs, hold the ham!
During a family beach trip, I decided to try my green eggs, no ham recipe. The stakes were high. I had some very hungry mouths to feed, including my pregnant sister and three kids under the age of seven.
I decided to use greens that would marry well together: spinach, broccoli, cilantro and avocado. But, many different greens could be substituted depending on your tastes: kale, collards, chives, jalapeños, the list goes on. Adding a little cheese brings this meal together.
Our beach house only had one serving platter – a fun ceramic fish – so I served it up in style with a side of black beans and salsa as a topping. Yum!
1 cup broccoli florets
6 egg whites
1/4 cup fat free (0%) milk
2 cloves garlic
4 ounces spinach (about 4 cups)
2 teaspoons extra-virgin olive oil
3/4 cup shredded cheese
1/8 cup chopped fresh cilantro
Salt and pepper to taste
Begin by either steaming the broccoli or boiling it for 7 minutes. This step can be done the night before. Once drained and cooled, chop the broccoli into tiny pieces.
Preheat the oven to 250°F. Crack the eggs into a medium bowl; remembering to leave out 6 of the yolks. Beat the eggs. Then add the milk and beat the egg mixture again. Chop the garlic and de-stem the spinach leaves. Now, we’re ready to cook. Add the olive oil to an oven-proof skillet and heat it. First add the garlic and cook on low heat for 2 minutes until it browns. Then add the spinach and cook until the spinach leaves have wilted. This will take another couple of minutes.
At this point, it’s time to add the broccoli to the pan. Stir it a few times, then add the egg mixture. Top the egg mixture with the cheese. Sprinkle it evenly with salt and pepper to taste. Cook, stirring occasionally, until the eggs are cooked through and golden brown in spots.
Once fully cooked, place the skillet into the oven to keep warm. Now it’s time to assemble a few side dishes for our hungry beach goers. Brunch is best done simply. Wash and chop some fruit. Heat a couple cans of black beans. Sliced avocado, sour cream and salsa are the perfect toppings for these magical green eggs.
Brunch time! The adults and kids were all very pleased with this fun dish.
What greens do you recommend in your scrambled eggs?
Photos by Christine O'Connor.