Greens, Eggs and Ham Recipe

March 21, 2018
by Nicole Gulotta for Thrive Market

Here’s our take on green eggs and ham—and we think Dr. Seuss would approve! This dish is all about creating a rich flavor base by sautéing crisp pancetta, leeks, and onion. The eggs bake with aromatic herbs and spices like cumin, turmeric, cilantro, parsley, and for even more green, a scoop of protein powder helps keep you full ‘til lunch.

Greens, Eggs and Ham

Yield: 6 to 8 servings
Active Time:

Ingredients

2 tablespoons extra virgin olive oil, divided
4 ounces pancetta, diced
1 small onion, diced
1 medium leek, white and pale-green parts only, finely chopped
10 large eggs
2 scoops Garden of Life Raw Organic Green Superfood Powder
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 cups packed cilantro, finely chopped
2 cups packed parsley, finely chopped
Blistered tomatoes and grilled bread, for serving (optional)

Instructions

Preheat oven to 400 degrees F. Add 1 tablespoon oil to an oven-proof, 10-inch skillet. Sauté pancetta until crisp, about 3 to 5 minutes. Remove with a slotted spoon and lay on a paper towel; don’t wipe out the pan. Add onion and leek, sauté until translucent, about 7 to 9 minutes; scrape into a small bowl.

In a blender, add eggs, superfood powder, salt, baking powder, pepper, cumin, and turmeric; blend until smooth. Add remaining oil to pan and generously coat all sides to prevent sticking. Pour eggs into pan, then return pancetta and onion mixture, sprinkling all over the eggs.

Cook for 2 minutes, until the eggs at the edges of the pan begin to set. Slide into the oven and bake until eggs are set and slightly wiggly in the center, about 8 to 10 minutes. Let cool slightly, then slide or flip onto a platter. Serve with blistered tomatoes and grilled bread, if desired.

Recipe credit: Angela Gaines

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This article is related to: Paleo Recipes, Vegetarian, Vegetarian Recipes, Vegan Recipes, Dairy Free Recipes

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