Prep 3 mins
Cook 5 mins
My daughter and I are both anemic and were looking for easy and yummy ways to incorporate more iron into our diet. I'll admit they don't look really appetizing, but these eggs are light and fluffy and are great accompanied by Dr. Seuss' "Green Eggs and Ham." My daughter is 2 and can be picky, so I was ecstatic that she loved these eggs and asks for them almost daily. Mustard greens are an amazing source of vitamins and nutrients!
- 14.79 ml cream or 14.79 ml half-and-half
- 88.74 ml water
- 14.79 ml parmesan cheese
- sea salt
- 354.88 ml mustard greens (cleaned and chopped. packaged)
- 4 eggs
- 7.39 ml butter
- olive oil flavored cooking spray
- Combine cream, water, Parmesan, salt and pepper in blender (I like ours salty, so we use just over 1/4 t of sea salt and 1/8 t of pepper). Blend until smooth (small pieces of greens are fine). About 15-30 seconds.
- Add eggs and blend until mixed (about 15 seconds).
- Gently heat small frying pan. Add butter and olive oil spray to coat. Add egg mixture and cook gently over low-med heat, as you would cook scrambled eggs (more slowly = more fluffy and yummy!).
Oh boy, these were great! DS and I also have low iron, so I was thrilled to find this posted here. I didn't use the cream or butter as I don't like super-creamy eggs (I know, I'm a weirdo), and I used swiss chard instead of mustard greens as they have a milder flavor. Little man absolutely devoured his "green eggs", and Even DH (who was initially skeptical) went back for more. I made these in a cast-iron skillet, which I advise to anyone looking to boost the iron in their diet. Thanks for posting; I'm sure I'll revisit this all summer as fresh greens come in! Made for Healthy Choices tag.