Green Eggs & Ham
2 to 4 EGGS 2 to 4 Tbsp. milk Salt and pepper 1 to 2 tsp. butter 2 to 4 Tbsp. tomatillo salsa, warmed 2 to 4 Tbsp. chopped ham
Yields: 2 Servings
- Nutritional Information
Excellent Source: Choline
Good Source: Protein and Vitamin D
Total Fat: 7 g
Saturated fat: 3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 199 mg
Sodium: 163 mg
Carbohydrates: 3 g
Dietary Fiber: 0 g
Protein: 10 g
Vitamin A: 358.1 IU
Vitamin D: 49.9 IU
Folate: 24.3 mcg
Calcium: 47.6 mg
Iron: 1 mg
Choline: 138.4 mg
BEAT eggs, milk, salt and pepper in bowl until blended.
HEAT butter in nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds.
CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat.
TOP eggs with tomatillo salsa and ham. SERVE immediately.
Get the kids in the kitchen with this Dr. Seuss version of scrambled eggs – Green Eggs & Ham!
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.