The Athletes Table: Green Eggs and Ham!
Ed. Note—Green Eggs & Ham might be the name of a Dr. Seuss book, but it’s also the basis for a pretty tasty high-protein breakfast for just about any hungry athlete…so, what's with the green eggs?
I am always looking for ways to sneak more vegetables into my recipes. Any chance I can get to increasing the vitamin, mineral and antioxidant content of a recipe I'll certainly try to make, within reason. Who wouldn't want to try and amplify the athletic recovery and growth process and try to help reduce post-workout inflammation. Sign me up, please! So what’s the secret behind the green eggs? The almighty superfood, BABY SPINACH! The best part? All you have to do it crack a couple eggs in the blender and add in a handful of baby spinach, blend it on high and BOOM! Green eggs! Total rocket science.
So what should we make with these green eggs? Well, a Green Eggs & Ham Omelet, of course! Omelets are such an easy dish to make and even if you mess it up, you can just pass it off as an egg scramble. For this recipe we used some great products from a couple of my favorite food companies. ingredients from LaQuercia Brand prosciutto, salty BelGioioso parmesan cheese; and fresh Italian parsley and baby spinach from Kenter Canyon Farms. It's a mouthwatering combination of bold flavors that will satisfy just about any hungry athlete. You've got the protein in the eggs, so all the athlete needs to do is add a couple slices of grilled Dave's Killer Bread for all your carbohydrates needs!
STEP 1: PRINT THE RECIPE
Print this EASY recipe card by clicking on the link below and follow along with all the pictures! CLICK HERE!
STEP 2: GATHER THE INGREDIENTS
Gather all the ingredients and tools in front of you before you begin. In addition to the ingredients listed above, gather together a high powered blender, citrus zester, sharp chef's knife and a cutting board.
STEP 3: MAKE THE GREEN EGGS
To begin, add two whole eggs and the baby spinach to a blender. Season with a bit of salt and black pepper. Blend on high for 30 seconds to 1 minute until the baby spinach has been liquified into the eggs. Blending the eggs will also whip a lot of air into the eggs and create a small amount of green looking "foam." Set the green eggs aside to allow them to settle. Prepare the toppings.
STEP 4: PREPARE THE TOPPINGS
While the eggs settle, prepare the omelet toppings by chopping the parsley, dicing the onion and grating the parmesan using the citrus zester. Set the toppings aside and heat a non-stick frying pan over high heat. Use as much or as little topping as you'd like, but beware full not to over do it. These are sharp and intense flavors that can easily become overwhelming if over done.
STEP 5: COOK THE EGGS
Place a non-stick frying pan over high-heat and add the butter to the pan. When the butter has melted, ensure that the entire bottom on the pan is covered in a thin layer of butter to prevent any sticking. When the pan is hot, pour in the green eggs. Swirl the eggs around the pan so that a thin layer of eggs covers the bottom on the frying pan. Be patient, allow the eggs to cook for 1-2 minutes. Adjust heat as necessary to prevent browning on the bottom of the eggs.
STEP 6: BUILD YOUR OMELET
When the bottom of the omelet has set and can be folded over, add the prosciutto, cheese, parsley and lemon zest to one side of the omelet and fold the empty side over the toppings side. Allow the omelet to cook for 1 min. Flip the omelet and continue cooking for an additional one minute or until cooked through. Remove the omelet from the pan and place on a plate to EAT!
STEP 7: EAT!
Settle down to enjoy this wild concoction of colors and flavors, but better yet, do it with a kiddo, and pull out Dr. Seuss' iconic book about trying new and strange foods. You'll have fun, feed yourself and your friend, and maybe, just maybe, change a kid's view of different and wonderful foods.