I’m sure that if you have ever picked up a Dr. Seuss book, my inspiration for this recipe needs no explaining. If you have not, I highly recommend reading Green Eggs and Ham as an appetizer to this meal. Heck, read it before eating this even if you have read that book a few million times. It will only make these eggs taste better.
So, picture this. It’s the beginning of March and my daughter and I are driving home after our day at school. Our usual routine is to chitchat about the day’s events on the traffic-filled commute home (if you have ever driven in Southern California, you know what I am talking about).
“Mom, Dr. Seuss’ birthday is coming!” Alice gleefully informed me. For those of you who don’t know Alice in person, my little girl loooovvvvveeesss birthdays. Her birthday, your birthday, a perfect stranger’s birthday. She doesn’t care. Alice just loves to celebrate birthdays.
“It sure is! We should read some of his books when we get home!,” I reply from the front seat.
“And then make him a cake!” Alice says, clapping her hands. Like any other red blooded 3-year-old, Alice’s favorite part about birthdays is the cake. I have to think quick on my feet.
“Hmmm, well actually Dr. Seuss’ favorite food is green eggs. Maybe we should make those instead,” I reply. And with that little chat, this recipe was born.
If you have been following me for any length of time, you know I’m not a fan of artificial food dyes. Nope, not one little bit. (why you ask? Here is my rant about that). However, I am a mother and teacher who enjoys making fun and colorful food for the little humans in my life, so I have become crafty in finding natural ways of making food seem like something out of a Dr. Seuss book.
These eggs get their vibrant, bright green color from green veggies. So simple yet so true! Not a speck of artificial food dye is needed in this recipe and I beg you not to add any. Besides the gorgeous color, I love that these eggs are loaded with the vitamins and minerals that green veggies have to offer (A, C, K, iron, and calcium to name a few). Veggies should be part of any meal and this is a great way to effortlessly get some in at breakfast.
This recipe might have been designed with my young daughter in mind, but it will be loved by adults as well! The avocado adds a lovely creaminess to the eggs and the color that kale adds to the dish is undeniably beautiful. These eggs are whipped in the blender, making them incredibly light and fluffy.
1/2 – 1 ripe avocado, peeled and pitted
1 1/2 cups kale or spinach (if using kale, make sure you remove the ribs)
1 tablespoon ghee (or another healthy cooking oil such as coconut oil or avocado oil)
Sea salt and fresh ground black pepper to taste
1. Crack the eggs into a blender. Add the pitted avocado and kale. Blend until mixture is smooth and has even color/consistency.
2. Heat a large cast iron skillet or pan over medium-low heat. Once the pan is hot, add your ghee (or cooking oil) and allow it to get hot. Swirl it around the pan/skillet to ensure that the bottom and sides of the pan are well coated.
3. Pour the blended egg mixture into the hot pan/skillet and allow it to slowly cook. Season with salt and pepper to taste.
4. Allow the eggs to cook, undisturbed, until the edges have begun to cook and look slightly different in color than the rest of the eggs. Using a wooden spoon or metal spatula, gently pull the eggs toward the center of the skillet/pan.
5. Continue to carefully stir until there is no more visible uncooked egg mixture. Be careful not to overcook, as the eggs will quickly become dry and crumbly. Once done cooking, remove the pan/skillet from heat.
6. Enjoy immediately.
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