Did you know you can make green eggs without using food coloring? It’s a super-easy way to sneak some green veggies into your day.
Why You’ll Love It
It’s fun for kids. This is the perfect recipe if you’re reading the Dr. Suess book Green Eggs & Ham, and want to try eating green eggs at home. It’s also the perfect green breakfast for St. Patrick’s Day!
It’s easy. Just toss eggs, spinach, and a little salt into a blender, and blend until smooth. Then you’ll cook it just like regular scrambled eggs, only with a green hue.
It tastes great. Spinach is the ultimate chameleon of veggies, since you can hardly taste it in a green smoothie. These green eggs are no different! The spinach flavor is almost unnoticeable, especially if you add your favorite
It makes a nourishing breakfast. Instead of stirring the spinach into scrambled eggs, which might not go over as well with children, you’re getting veggies and protein in each bite. No food dye required!
Ingredients You’ll Need
All you need for green eggs are the eggs, spinach, and salt, plus some sort of oil for cooking. You can use butter or olive oil, or just a little cooking spray, to help prevent sticking.
If you don’t have spinach on hand, you could also use kale, but the flavor will be more noticeable in that case. Make sure you enjoy the flavor of the greens you’re using!
How to Make Green Eggs
In a high-speed blender, combine the eggs, fresh baby spinach, and salt. Secure the lid on your blender, and blend until very smooth, with no visible green specks. Stop and scrape down the blender with a rubber spatula, to make sure everything gets evenly mixed.
Heat a drizzle of olive oil or a pat of butter in a skillet over medium-high heat, then pour the egg mixture into the center of the pan. Use a rubber spatula to move the eggs around the skillet, cooking until they reach your desired texture.
Serve the green eggs warm right away, with any toppings you like, like a sprinkle of Parmesan cheese, fresh parsley, or any other herbs you love. Serve some sliced Canadian bacon on the side, if you’re going for a “green eggs and ham” dish.
(But don’t ask me how to make green ham… that sounds trickier!)
Frequently Asked Questions
If you want an egg bite that you can take on-the-go (or reheat for a fast breakfast) try my copycat Egg Bites, instead. You can blend the spinach in with the rest of the ingredients, to make a green version, then bake them in the oven.
For a grown-up version, add in some cooked black beans, sauteed peppers and onions, and serve it with salsa on top. It’s a great way to get more veggies into your day, and will leave you feeling full and satisfied for hours.
Yes, if you want to skip the egg yolks, you can use egg whites in this scramble, instead. Typically 2 egg whites will replace 1 egg in a recipe.
If you use only a small handful of spinach in this recipe, you won’t taste the greens very much! The more spinach you use, the darker green the eggs will be, and the more flavor will come through. You can add some shredded cheese, if you think that will make it more appealing for kids.
- 4 large eggs
- 1 cup fresh baby spinach
- ¼ teaspoon fine sea salt
- butter or olive oil , for cooking
- Add the eggs, spinach, and salt to a high speed blender, and blend until the mixture looks totally smooth, with no visible chunks of spinach. This should take about 60 seconds.
- Melt a little butter or olive oil in a skillet over medium heat, then pour the green egg mixture into the pan. Let the eggs sit on the pan for a few seconds, then drag a spatula through the eggs to move them around the pan, from side to side.
- Continue moving the eggs around the pan with the spatula often, to prevent the eggs from drying out. They should be cooked through in about 3 minutes or so.
- Transfer the scrambled eggs to a serving plate and serve warm right away with your favorite sides.
If you try this green eggs recipe, please leave a comment and star rating below letting me know how you like them!