Green Eggs and Ham

I adapted this recipe from Rachel Ray on the Foodnetwork. I thought it would be a fun way to incorporate one of my son's favorite Dr. Seuss books, Green Eggs and Ham. Breakfast is one of the most overlooked meals to sneak in extra vegetables. Spinach is highlighted in this recipe and the freshly grated nutmeg added to it makes it a stand out! Calorie for calorie, spinach is one of the world's most nutrient dense foods. It has boat loads of vitamins A, B, C, K, calcium, folate and the list goes on and on. Add it to soups, salads, eggs, and sandwiches to reap the benefits spinach has to offer.


1 TBS. olive oil
1 TBS. unsalted butter
1/2 yellow onion, diced
1 10 oz. box of frozen chopped spinach, defrosted and drained
1/2 C. milk or cream(don't use skim...it's too watery)
8 slices of deli ham, nitrate free if you can find it
1/2 C. shredded cheese(optional)jack or parmesan works great
8 eggs
salt and pepper
freshly grated nutmeg to taste

Preheat oven to 375. Spray 8 muffin cups with non-stick cooking spray and set aside. In a medium saute pan, add oil and butter. Add in onions and saute on med for about 3 min. Add in spinach and milk and allow to cook until most of the liquid is reduced and absorbed, about 5 min. Add a sprinkle of salt and pepper and a couple pinches of freshly grated nutmeg. Stir in cheese if you are using it.

Fold ham slices in half and use them to cover the bottoms of the muffin cups. Place about 1 TBS. of spinach filling on top of ham and then crack the egg on top. Cook for about 15 minutes until the eggs are cooked through but the yolk is still a bit runny. Remove from oven and allow to sit about 3 min before serving. Use a butter knife to loosen them for removal. Serve with mixed berry salad and enjoy! Serves4-6.

Alternative: You could make mini eggs skillets, Denver style, by cooking country potatoes with onions, garlic, peppers, mushrooms and cheese. Place a TBS of this mixture in place of the spinach!