There is no ham in this meal, just green eggs and lots of vegetables! My sister-in-law made this for our kids at one of our weekly meetings for one of our family businesses. The kids (ages 2, 7, 9 and 12) all devoured it within seconds served with roasted rosemary potatoes.
The key ingredient they all love is ketchup – green eggs smothered in ketchup! Every time I make it for Chase, it is a sure bet he (and your kids) will get a balanced meal of protein and vegetables!
Add Kale, tomato, onion, eggs, Greek yogurt, salt and pepper into a blender, mix, pour and bake! The easiest green eggs dinner baked in one dish!
“I do not like green eggs and ham. I do not like them, Sam-I-Am.” “Try them, try them, and you may! Try them and you may, I say.” ― Dr. Seuss, Green Eggs and Ham
Every time I make this recipe I find myself repeating quotes from his book Green Eggs and Ham.
Green Eggs Made With Kale, Tomaotoes and Onions
Ingredients
- 8 eggs
- 2 cups kale chopped (I used frozen)
- ¼ cup onion chopped
- ⅓ cup 2% or non-fat Greek yogurt
- 1 large tomato
- ½ teaspoon pink Himalayan salt
- dash black pepper
- cheddar cheese for garnish
- organic ketchup for garnish
Instructions
- Preheat oven 325 degrees F. Add all ingredients except cheddar cheese into a blender and mix well.
- Spray a 9 x 9 inch pie dish with cooking spray. Pour egg mixture into dish and bake at 325 for 40-45 minutes or until center is cooked. Remove from oven and sprinkle with cheese. Let sit for about 10 minutes before serving. Smother with ketchup and serve with a side of potatoes.
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