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Green Eggs and Ham Scramble

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large eggs or 5 if you want extra volume
  • 1 packed cup fresh spinach or 1/2 cup thawed frozen spinach, squeezed dry
  • 2–3 ounces lean ham , diced look for low-sodium, nitrate-free if possible
  • 2 tablespoons milk or water for fluffier, dairy-free eggs
  • 1 tablespoon butter or olive oil/ghee
  • 1–2 tablespoons grated Parmesan optional but clutch for umami
  • 1/4 teaspoon garlic powder optional
  • Salt and black pepper to taste
  • Chives or green onions , thinly sliced for garnish optional
  • Hot sauce or red pepper flakes optional, for heat

Method
 

  1. Blend the green base. Add spinach, eggs, milk (or water), garlic powder, a pinch of salt, and pepper to a blender. Blend until smooth and bright green, about 10–15 seconds.
  2. Crisp the ham. Heat a nonstick skillet over medium heat. Add 1 teaspoon butter or oil, then the ham. Cook 2–3 minutes until the edges brown slightly. Transfer to a plate.
  3. Warm the pan. Reduce heat to medium-low. Add remaining butter or oil to the skillet and let it melt.
  4. Pour and pause. Pour in the green egg mixture. Let it sit undisturbed for 15–20 seconds until the edges start to set.
  5. Soft scramble. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Keep the heat low—patience equals creaminess.
  6. Add the ham. When the eggs are about 70% set, fold in the crispy ham and Parmesan. Cook another 30–60 seconds, until just set. Remove from heat while slightly glossy.
  7. Finish and serve. Taste and season with a final pinch of salt and pepper. Garnish with chives or green onions. Add hot sauce if you like chaos before noon.