April 25, 2011 by Flora Dawn
Chances are if you have kids or grand kids you are familiar with the Dr. Seuss classic Green Eggs and Ham. Being that it was just Easter, you might have some leftover ham in the fridge, add some wilted spinach and some scrambled eggs and what do you have? Green Eggs & Ham…at least my version of this storybook dish.
I realize not all kids are going to be easily sold on eating spinach in their eggs, but this dish is super tasty and a fun change from scrambled eggs. My kids eat spinach and most vegetables, so it wasn’t too weird for my preschooler. I opted to use small-curd cottage cheese to add creaminess and some “cheese” flavor. However, the end product does not have a distinct cottage cheese flavor, nor its clumpy texture. The cottage cheese virtually melts into the eggs.
I just used some leftover diced ham, but crumbled bacon, or diced lunch meat would also work.
Truthfully, I would cook this for myself. The flavors go wonderful together and there is plenty of room for substitution with cheeses (I think Parmesan or white cheddar would be great, although not as low-fat as cottage cheese), and the addition of some fresh herbs or garlic would also be nice.
I think you could get a stronger green color by wilting the spinach and cooking the eggs simultaneously in the same pan; however, I was concerned the texture of the eggs would be compromised, so I decided to cook them separately. The end result is a soft, creamy, and slightly green dish.
So grab the book of the bookshelf and whip up some Green Eggs & Ham with the kids. Chances are, they will always remember this meal!
*I cooked this with my 4 year old, so I didn’t get a lot of pictures. Having a preschooler cracking eggs and trying to help doesn’t leave a lot of time for Mom to grab the camera. Although this dish required a lot of supervision and cleaning at my house, and older child should be able to make this with little or no help.
Green Eggs & Ham
- 1/2 cup chopped fresh spinach
- 1 teaspoon olive oil
- 1/2 a shallot, diced
- 4 eggs
- 1/4 cup small-curd cottage cheese
- about 1/4 cup diced ham
- salt and pepper to taste
- In a small skillet, heat oil over medium heat. Add spinach and shallots and cook until spinach is wilted; about 2-3 minutes. Remove vegetables from pan and set aside.
- In a small bowl, combine eggs and cottage cheese; using a fork, whisk to blend. Heat pan over medium-high heat (add a small amount of cooking spray, oil, or butter if you are not using a nonstick pan). Add egg mixture, stirring often, until eggs begin to get firm and clump. Add the ham and cooked spinach mixture into the eggs, and continue to cook until eggs are cooked to desired doneness (they are going to be a little softer than traditional scrambled eggs).
- Serve warm.