Martha Stewart has not just one, but two ways to indulge your craving for green eggs and ham today (the B-day of Dr. Seuss)
#1 Spinach Ham Omelet
- 2 cups tightly packed curly- or flat-leaf spinach, trimmed and washed (3 ounces)
- 2 large eggs, room temperature
- Coarse salt and ground pepper
- 1 teaspoon unsalted butter
- 2 tablespoons sharp cheddar, shredded
- 2 thin slices deli ham
- In a small nonstick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach; transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
- Return skillet to heat and melt butter, tilting to coat pan; add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
- Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.
- 2 cups packed arugula
- 2 cups packed fresh flat-leaf parsley leaves
- 1 cup packed fresh basil leaves
- 3 tablespoons finely grated Parmesan cheese
- 1/2 to 3/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 8 large eggs
- 1 tablespoon unsalted butter
- Mustard-Maple Glazed Ham
- Place arugula, parsley, basil, and cheese in the bowl of a food processor; with the machine running, slowly add olive oil until a smooth paste forms. Season with salt and pepper and set pesto aside.
- In a large bowl, whisk together eggs with 1/4 cup pesto, saving any remaining pesto for another use. Season egg mixture with salt and pepper.
- Melt butter in a large skillet over medium heat. Using a heatproof rubber spatula, gently pull the eggs from the side of the skillet. As the eggs start to set, stir them gently until curds form. Serve immediately with ham.