• Liz Talley - Urban Graze

Greens, Eggs, and Ham

"I do so like green eggs and ham!"

Prep for these greenified scrambled eggs is really easy if you use a blender or bullet.

You may opt to whisk; the flavor will still be great, but you'll need to small chop or ribbon the greens, and you won't get quite the same overall integrated green result.

Puree in a blender until greens look finely chopped:

4-5 eggs

Splash milk

1-2 Tbsp. chopped green (or mild white/yellow) onion

1 c. chopped greens, with stems removed (spinach, chard, kale, beet greens, etc.)

Dash of salt and pepper

Stir in: 1/2 c. small cubed/chopped ham, optional

(could either omit, or serve the eggs with a slice of ham on the side)

Melt 1 very ample Tbsp. of butter in a saute pan; move pan around to completely coat the bottom of pan. Pour egg mixture into the heated pan.

Allow to sit 1-2 minutes, until it begins to set, then stir until eggs are completely cooked- scrambling to your desired consistency.

Recipe created or adapted by Liz Talley, Urban Graze

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