As with most meals, our 3-year-old’s instant response to telling her what we’re having to eat is met with a passionate “I don’t want that!” So I jokingly told her this morning that we’d be having green eggs for breakfast, in honor of St. Patrick’s Day.
She went through her typical response, but then Ashley and I looked at each other and thought…why not?!?! So, we made green eggs. And made them healthy, to boot!
Instead of using green dye, we opted to use some pureed spinach and it worked wonderfully.
I used about 1/2 cup of baby spinach leaves, a couple teaspoons of olive oil and 5 eggs. Pureed them all together and then scrambled them, and just like that…we’ve got green eggs.
Happy St. Patrick’s Day!