Green Eggs and Ham

Blending eggs with vibrant green herbs and vegetables like spinach, green onion and basil makes the eggs themselves green, and they remain so even once they are cooked. Besides their hue, the greens also add their nutrients to the dish- a myriad of minerals, vitamins and antioxidants. The eggs can be scrambled, baked into a frittata or folded into an omelette.  I filled this version with green tomato, avocado, rosemary ham and a few sprigs of land cress, a leafy green from the famously healthy and cancer preventing brassica family. These marbled green tomatoes are a fully ripened heirloom variety with a delicate flesh and sweet, mild flavour. This time of year they are increasingly available at farmers’ and produce markets and even at regular grocers. The thinner the stuffing ingredients are sliced, the better they can be arranged inside the omelette.Adding a side salad makes it into an even healthier full meal. A bit of extra spinach and tomatoes can be the base and then it can be drizzled with a favourite dressing and any extra toppings, like these chives and thyme flowers.Land cress is a very easy leafy green to grow and eat in a range of raw and cooked dishes. It has a nice shape, flexible stem, tender leaves and slightly peppery flavour.

Green Eggs and Ham
Prep time
Cook time
Total time
Serves: 1
  • Omelette
  • 2 eggs
  • ¼ well packed cup spinach
  • 2 tablespoons green onion, chopped (the darkest green parts from the end)
  • 1 well packed tablespoon fresh basil
  • a couple dashes each of sea salt and freshly cracked pepper
  • Avocado oil (or oil of choice)
  • Filling
  • 100 grams ham, sliced
  • ½ avocado
  • 1 green heirloom tomato
  • a few sprigs of land cress or preferred leafy green
  1. Preheat an omelette maker or set a small skillet on the stove over medium heat.
  2. Place the eggs, spinach, green onion, basil, salt and pepper in a high powered blender or food processor and blend until the greens are fully liquified.
  3. Spray the surface of the omelette maker or skillet with a thin layer of oil then pour the egg mixture in. If using an omelette maker, follow the package directions, if using the stove leave the eggs to set until the bottom edges are firm and small bubbles start to rise to the surface. At this point flip it over and leave it to cook for another two minutes or so, until fully set.
  4. Place the omelette on a plate, add in the filings over half then flip the other half over.

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