Green Eggs & Ham Omelette

I'd actually use a bigger pan than this - you need some room for the flipping

I’d actually use a bigger pan than this – you need some room for the flipping

When I was small, I always wondered what Green Eggs were.

After a lot of pondering (there wasn’t much to do in rural Northern Ireland), I concluded that they were some sort of spinachy vegetable, in the shape of an egg.

the 'green'

the ‘green’

In this eggy tribute to the Dr Seuss classic, the green comes from kale because, as Hubs remarked: “If I’m ever going to eat kale, you’ve got to hide it somehow.”

the 'ham'

the ‘ham’

And where better to hide it than nestled amongst fluffy eggs, crispy bacon and lots of cheese?

Green Eggs & Ham Omelette ( serves 2)

  • 2 large curly kale leaves, de-ribbed and roughly chopped
  • 4 slices bacon
  • 2/3 cups grated cheddar cheese
  • 2 spring onions, trimmed and finely chopped
  • 6 eggs
  • 2 tbsps butter
  1. Steam the kale until wilted. Remove and set aside to cool.
  2. Fry the bacon until crispy then remove from pan and roughly chop.
  3. Whisk together 3 eggs and season generously. Melt a tbsp of butter in a frying pan and, when the butter starts to foam, pour the eggs into the pan and tilt to ensure they cover the whole pan in a thin layer.
  4. Heat for a few seconds until it solidifies around the edges then sprinkle half the cheese down the middle, followed by half the bacon,  half the kale and finally half the onions.
  5. Gently, using a spatula, fold each side of the omelette towards the middle so it’s folded like an envelope. Cook for a few seconds more until there’s no visible egg ‘goop’ and serve immediately.
  6. Repeat for the second omelette.

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