Green Eggs And Ham

"I do so like green eggs and ham! Thank you! Thank you! Sam-I-am!"

Green Eggs and Ham (Dr. Seuss) is one our absolute favourites. We often quote it dinner time if anyone attempts to say they don't like something without trying it first..."You do not like them. So you say. Try them! Try them! And you may. Try them and you may, I say." and I had to giggle today at kindy when Finn said it to another child who told him they wouldn't like his green eggs and ham muffins as they had spinach in them. Hehe.

These incredibly simple kind-of-muffins are a regular go-to for us (they're more like a cross between a muffin and a frittata). I whip up a batch most weeks as they freeze well and are a great little lunch box filler. If your kids (or you) aren't partial to spinach, then start off with a small handful and increase it when you know you can get away with it. Leafy greens are quite a challenge to get enough of, so I'm a big fan of greening up whatever I can - you'd be amazed what can be greenified - groothies, grisotto, gritters, grittata, grasserole...you get my drift!

Below is the basic recipe, however you can easily modify it so I've included a few ideas for vegetarian / paleo etc.

Ingredients:

5 free range eggs

2 Tbs olive oil

1/2 cup organic buckwheat / brown rice / whatever flour

1/2 tsp baking powder

Salt

1 - 2 large handfuls baby spinach / other greens

5 rashers nitrate free bacon

coconut oil for greasing

Other ideas:

Omit bacon and use onion, capsicum, zucchini, corn or other veggies for vegetarian

Omit flour for paleo or HFLC (we use flour to make them muffin-ish for kindy)

Use any greens you have on hand; silverbeet, kale etc

Use ham or salami if you prefer it (we use bacon as it's easier to get without preservatives)

Method:

Preheat oven to 180 degrees fan bake.

1. Whizz eggs, olive oil, flour, baking powder, salt and greens in the Thermomix for around 20 seconds, speed 6.

2. Chop bacon up finely and mix through.

3. Grease muffin tins with coconut oil (I use silicone because I'm always in a rush), pour into tins, then bake for 25 - 30 minutes until slightly golden on top.

Gluten, dairy, refined sugar, nut & soy free