Green eggs & ham for a crowd
Dr. Seuss eat your heart out …
These “green” eggs were a successful last-minute supper experiment that even Popeye would appreciate. You see, it was 5:30 p.m. and I realized I had no plans for a meal. I had a ham steak. I had eggs. Ham and eggs, easy.
But then I saw the mushrooms and spinach … I found an onion and some garlic.
The rest is history … as you can see below.
Green Eggs & Ham for a crowd
(these are estimates … add more or less of these ingredients to suit your taste!)
12-14 baby spinach leaves
4 whole mushrooms or a handful of sliced mushrooms
1/2 small red onion (shallots would be good, too!)
2 cloves garlic
1/4 cup shredded mozzarella (or cheese of your choice)
salt and pepper to taste
1 large ham steak
Preheat a cast-iron skillet (or any saute pan). Add olive oil and a tablespoon of butter to the pan. Finely chop mushrooms and onion. Roll spinach leaves and finely chop them as well. Mince two cloves of garlic.
Toss everything in the skillet and saute until onions are translucent and beginning to brown.
While those fresh, fabulous ingredients are cooking, place the ham steak in a preheated skillet or on the grill. Then crack eggs into a bowl and whisk in a splash of milk. I always think a bit of milk makes the eggs fluffy.
Check on the mushroom mixture and give it a stir.
Now turn the burner to low and pour in the egg mixture.
Cook eggs until set.
Check on the ham steak.
When the eggs are just about ready, sprinkle with shredded mozzarella or your favorite cheese. Then gently fold into the scrambled eggs.
Place everything on a platter and serve with fresh fruit. Healthy, nutritious, delicious … and best of all, this recipe incorporates leafy greens into the meal without the kids making a fuss!