St. Patrick’s Day is coming up so I thought it would be fun to make some green eggs for breakfast. Instead of using green food dye I used spinach (much more healthy) to color my eggs. This way I can add a different flavor plus some extra vitamins and minerals such as vitamin A and K, folate, potassium, iron, and magnesium to my morning eggs! Eating spinach may also help decrease your risk of certain cancers and heart disease… so why not turn those eggs green?
This recipe is so easy. Basically you just throw everything in a blender or food processor for a few seconds and then scramble the egg mixture on the stove. Easy peasy.
St. Patrick’s Day Green Eggs
1 tablespoon skim milk
1 cup of raw spinach
1/4 cup part skim shredded mozzarella cheese
1/4 cup diced white onion
Blend all ingredients in a food processor or blender just until consistent throughout. Turn stove burner on medium heat and lightly spray a medium sauté pan with oil or cooking spray. Add egg mixture when pan heats up. Scramble eggs with a fork on medium heat for a few minutes until fully cooked. Divide into two portions and serve. Add some fresh fruit and a slice of whole grain toast for a complete breakfast!
1 serving (Recipe makes 2 servings)
Agricultural Research Service
National Nutrient Database for Standard Reference Release 27