Green Eggs (No Ham)

Eggs, as regular readers know, are one of the Practical Cook’s key punt ingredients. But what, after a long weekend of excess (aka, pizza and birthday cake), if you need to eat some serious greens. Dare to go where no simple omelet has gone before, green, but not with envy.

Why not just slap some spinach in that omelet? Because then the picky eater can pick it out. Plus, as a bonus for people who want green eggs and ham, you could put a nice slice of deli ham inside for a literary breakfast. If you’re going veg, try a diced mushroom filling or tomatoes.

Green Eggs Recipe

4-6 eggs, depending on appetites and numbers served (this served 4 people with side items)
milk
salt and pepper to taste
1 to 2 handfuls of clean, dry spinach
1 or 2 Tablespoons flat leaf parsley
butter
Filling: could include ham, finely diced sauteed mushrooms and garlic, Parmesan cheese, tomatoes, diced yellow pepper, goat cheese and diced roasted red pepper, etc.

1. Crack eggs into a large bowl or measuring cup. Add a healthy splash of milk and a sprinkle of salt and pepper. Now scramble!

2. Next, take the spinach and parsley and mince fine in a food processor fitted with standard blade. (Feel free to mince by hand as well, we’ll wait.)

Mince Spinach and Parsley in the Food Processor

Mince Spinach and Parsley in the Food Processor

3. Add spinach mixture to egg mixture, a bit at a time, till eggs are your desired level of green.

Add Green to Eggs to Taste

Add Green to Eggs to Taste

4. Melt butter in a 8 or 10 inch omelet pan over medium heat, until foaming but not brown. Add some of the egg mixture, enough to cover the bottom of the pan, tipping the pan to cover the surface.

Tilt the pan to distribute the egg mixture.

Tilt the pan to distribute the egg mixture.

5. Cook slowly until egg sets, then add filling of choice, fold, and finish cooking egg if needed. Repeat until you’ve got enough omelets for your crew.

Green eggs frying in the pan . . .

Green eggs frying in the pan . . .

Green Eggs, No Ham (Plus Grits), Locally Grown

Green Eggs, No Ham (Plus Grits), Locally Grown

I think I added too much green, and would back off a bit next time, or include a balancing element, like tomatoes. This is a great technique though, and I’m back in the test kitchen working out filling combinations. Garlicky broccoli, yes. So ends the healthy post for the week.

Up tomorrow, Scotch Chocolate Cake, with pure chocolate on chocolate action. It is not a health food, but it is delicious and a guaranteed hit, straight from the Practical Cook’s Mom’s playbook.

What’s in your omelet? Share your ingrediente secreto in the comments or send it to practicalcook at gmail dot com.

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