Hello Everyone! I’ve been wanting to do my own take on Dr. Seuss’ Green Eggs and Ham for Amcarmen’s Kitchen ever since last year. I was super excited when I realised that I could tackle this idea for this month, but then quickly questioned, what am I going to do about the ‘ham’ part of this recipe?
For those of you who don’t know me personally, or if you haven’t picked it up from the recipes I have been sharing since the beginning of the year, I’ve been slowly cutting meat out from my diet. Since the second half of last year, I’ve managed to cut both beef and pork from my diet (with very rare relapses – I can’t avoid a good beef kaldereta during work events). I tried cutting out chicken from my diet this year too and attempted a pescatarian diet, but that didn’t quite work out. Nonetheless, I’ve strictly kept the recipes I’ve been uploading on the blog to pescatarian, vegetarian, or vegan.
Mini tangent aside and back on to tonight’s recipe; after having spent countless hours on the Internet searching for how I could adapt Dr. Seuss’ Green Eggs and Ham without the ham, I came across Jenny’s Green Eggs, No Ham over on Jenny Can Cook.
Breakfast can’t get any healthier than this! This recipe for Dr. Seuss’ Green Eggs and No Ham has three servings of green vegetables to boost your immune system, combined with the fluffiest, moist, flavorful, and evenly cooked scrambled eggs for protein – all in one single meal!
The best thing about this recipe is that you can get creative with the greens. Choose what’s cheap and local to your area; what’s in season and most importantly, your favourite greens to eat!
PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3
- 6 large free-range eggs
- 1 red bird’s eye chilli, sliced
- 1 small red onion, diced
- 1 cup kale leaves, roughly chopped
- 1 cup spinach leaves
- 1/2 cup broccoli, roughly chopped
- 4 tbsp milk
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Salt and freshly ground black pepper, to taste
- In a small bowl, beat the eggs together with the sesame oil and milk. Season with a touch of salt and freshly ground black pepper then set aside.
- In a large non-stick frying pan, heat 1 tablespoon of the olive oil over medium-high. Add the diced onion and cook until soft, about 1 minute. Then add in the broccoli and cook for a further minute or two. Season with a touch of salt and freshly ground black pepper.
- Add in the kale leaves and give it a good mix before adding the spinach leaves in. Reduce the heat down to low and cover for about a minute to allow the leaves to wilt. Once wilted, transfer the cooked vegetables to a plate or bowl.
- Bring the heat back up to medium* and in the same frying pan, add the remaining olive oil. Pour the eggs into the pan and using a rubber spatula, begin pulling the cooked outer edges in towards the centre of the eggs. Uncooked eggs will flood the area you just pulled back while the cooked scrambled eggs will gather at the centre of the pan.
- When the eggs are about halfway cooked through, add the cooked vegetables back to the pan and continue pulling the uncooked eggs to the center of the pan.
- Turn off the heat when the eggs are 90% cooked. And transfer to a serving plate immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges.
- Garnish with some sliced red chillies, freshly ground black pepper, and a sprinkle of ground smoked paprika. Serve immediately with some toasted bread on the side if you desire. Enjoy!
* It’s important to leave the heat somewhere between medium-low and medium, so that it warms up but doesn’t get too hot. If the pan is too hot, the eggs will cook too quickly and become rubbery.
** If you plan on adding cheese to your eggs, add it in at this point. This will allow ample time for the cheese to melt and integrate into the eggs. Make sure that the cheese is shredded/prepared and set aside so you can add it to the eggs quickly.
– Ally xx