Green Eggs and Ham

Perfect to serve to Sam-I-am on Dr. Suess’s birthday, March 2.

serves 2

1 cup whole kale leaves, stems and ribs removed

1 cup spinach leaves , stems removed

1 scallion

1 tsp fresh thyme

4 eggs whipped well

2 Tb milk

2 Tb crumbled feta cheese

1 Tb grated Parmesan cheese

shake salt to taste

grind pepper

Wash all vegetables and mince finely in food processor.

Heat nonstick skillet. Holding butter stick, grease pan, using approx. ¼ tsp butter. Add minced vegetables and sauté over medium heat for 4 minutes, stirring occasionally.

Whip eggs with milk, salt and pepper, and cheeses. Mix  vegetables into eggs. Clean pan and fry up ham slices. Remove ham and coat pan with butter again, then add egg mixture. Push eggs around with spatula so they don’t brown. Cook over medium heat until desired consistency is reached. Serve with ham to Sam-I-am

Say! I like green eggs and ham!
I do! I like them, Sam-I-am!
And I would eat them in a boat.
And I would eat them with a goat,

And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am!

by Dr. Seuss

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991