Thursday, March 17, 2011

Green Eggs and Ham (without the ham) (OAMC Eggs)

In my house, my boys call these Dinosaur Eggs and I make them 2 or 3 times a week (we alternate having Overnight Oatmeal and Green Eggs and toast every other day). I love them because they are happily eating a whole serving of spinach and they love them because... well... they're fluorescent green. I make them for myself too because, if I just put the spinach inside the omelet, it sometimes slips all over the place and is hard to eat. Plus every now and again I'd get a bite that was almost all spinach and I'm not a fan of cooked spinach. With it pureed right into the mix, I barely taste the spinach :) Since I'm also not a big fan of corned beef, this is our favorite healthy St. Patrick's Day meal. A great alternative to corned beef and cabbage if you ask me. 

Did I mention they were fluorescent green?
Before I had children I absolutely could NOT make pancakes or omelets. I was never patient enough to let the bottom cook to the point where it was firm enough for me to flip it. I always rushed it and made a big mess. Now I have no problem. Funny how that works :)

Open wide!
  • Two eggs (or 4 egg whites)
  • 1 cup spinach
  • 2 Tbsp 50% reduced fat shredded cheddar cheese
ONE: Place the eggs and spinach together in a mini food processor or blender. Puree until smooth.

I got this Sunbeam Kitchen Assistant for $2 at WalMart :)

TWO: Spray a small non-stick pan with cooking spray and pour the egg mixture in. Cook over medium-high heat, swirling the pan occasionally, until the top is almost set, about 3 to 5 minutes.

THREE: Sprinkle the cheese on top of one half and, using a heat proof rubber spatula, carefully fold the egg in half. Cook an additional 2 minutes per side until the egg in the center is cooked through and the cheese is melted.

Sometimes I will make one for the boys to share and then, since the pan and everything are already dirty, I'll make a few more quickly while they're eating. You can freeze them using the flash freeze method to feed your freezer stash.


Per serving (using whole eggs) - 189 Calories (113 Calories from Fat), 13g Fat, 5g Saturated Fat, 431mg Cholesterol, 265mg Sodium, 2g Total Carbohydrates, 1g Dietary Fiber, 1g Sugars, 17g Protein, 68% DV Vitamin A, 14% DV Vitamin C, 21% DV Calcium, 15% DV Iron

Per serving (using egg whites) - 110 Calories (26 Calories from Fat), 3g Fat, 2g Saturated Fat, 8mg Cholesterol, 344mg Sodium, 2g Total Carbohydrates, 1g Dietary Fiber, 1g Sugars, 19g Protein, 58% DV Vitamin A, 14% DV Vitamin C, 17% DV Calcium, 5% DV Iron

Spinach on Foodista

1 comment: