Green Eggs & Ham

 green eggs & ham

Hello everyone!

I hope that you have all been enjoying this lovely day. Today was one of those busy days for me. Elle has been helping me do laundry all day in preparation for our trip to Tennessee. I mean it, she really does help stuffing everything into the washing machine, turning the knobs, and watching as the clothes start spinning…if only I could get her to fold! Soon, my little one, you will be put to work, mwahahaha! (That was my evil laugh.)

You would think that by how many times I’ve travelled (A WHOLE LOT!) that I would be a pro packer by now. Unfortunately that is not the case. I always wait until the last minute and always have a dreadful feeling that I have forgotten something, and I tend to overpack. When I was headed home from England one time, I had 2 suitcases (the limit was one free of charge) and they were both overweight. Now, there is whole other story leading up to how I landed into this predicament that I will share another time, but to cut to the end, I had to break out the sad-girl tears and tell a convincing sob story about how my wallet was stolen and I didn’t have a way to pay for them (I really didn’t have any money at the time). Voila, 2 overweight bags checked for free! You’d think that I would learn from that lesson. I’ll try to pack light this trip.

Anyway, among getting everything ready, I still had to find something to make for dinner. Tonight’s inspiration? Dr. Seuss. I kept things light tonight and made some Green Eggs & Ham! I served up these omelettes with some veggies and hummus and it just hit the spot!

Here is what you’ll need:
-2 eggs
-1/4 cup lightly packed thawed, chopped frozen spinach (or a handful of fresh, chopped spinach)
-a few slices of cooked ham
-2 tablespoons shredded mozzarella cheese
-salt and pepper

Step 1)
Whisk two eggs in a bowl until completely blended. Mix in chopped spinach.

Step 2)
Spray a medium-sized pan with non-stick spray, or coat with vegetable oil. Heat pan on medium-high heat and pour eggs and spinach into pan so they are covering it.

Step 3)
Let eggs cook for about 3 minutes. On one half of the eggs, sprinkle the cheese, and spread the slices of ham. Flip the half of eggs without ham over, so it is covering the half with the ham. Let cook on low for another 3 minutes.

photo 3 (2)

Step 4)

Sprinkle with salt and pepper and serve while it’s hot!

I hope you like them, Sam-I-am!

-Rianna

Nutritional Information per one omelette:

Calories: 275
Carbohydrates: 5g
Fat: 17g
Protein: 25g

An Egg-cellent Morning!

This morning I woke up with the strangest feeling… I didn’t feel tired! Last night was the first night in (what seems like) forever, that Elle has actually slept through the night. At first, I was in a bit of a panic, fearing that I had forgotten to turn the baby monitor on and had just not heard my poor baby calling for me all night. But, it was on, and fully functional, so I breathed a big sigh of relief and just enjoyed my pillows for a minute. What to do after an eight hour sleep? Make some eggs for breakfast!

There is not a single variation of eggs that I do not enjoy. Scrambled, poached, sunny side up, give me ALL the eggs! (OK, maybe not pickled eggs. Those just seem scary.) I am going to share my super awesome trick to making the perfect over easy eggs. I have struggled along the years trying to flip my eggs to make them over easy (this usually end up breaking the yolk and then I end up with scrambled mess…good thing Shaun likes his scrambled!)

Here we go: simply start by making your eggs as you would sunny side up. Spray your pan with some non-stick spray, like Pam. Heat your pan for a minute, crack your eggs and cook on high for about 3-4 minutes. Keep cooking until all the whites have solidified and the edges start to bubble, Your eggs will probably start to screech and yell at you at this point. Now, turn those eggies all the way down to low and cover them with a lid to a pot for about 1-2 minutes. Watch them to make sure they don’t overcook! “Constant vigilance!” (Harry Potter reference, anyone?)

pan eggs

And voila! Eggs over east with a dash of salt, pepper, and some Frank’s Red Hot!

toast