Not green eggs and ham, but green eggs and salad! This is a pretty good example of what I like to call “single gal suppers”. This is how I eat during the week more often than not. I love to make something that I can eat out of a bowl in front of the TV (yep – I eat on the couch in front of the TV, and I just admitted that to the Internet). Cous cous with black beans & tuna, chick pea masala over brown rice, green eggs & salad – things like these are what I make for dinner when it’s just me, and its usually just me these days.
While green eggs & salad isn’t the healthiest thing in the world (pesto is a bit fatty), it’s certainly not bad for you. I think it’s a reasonable weekday meal, especially if I’ve been good all day. Green eggs & salad is probably my favorite of the “single gal suppers” because it takes less than 10 mins to throw together, is meatless but still high in protein, and best of all only messes up one pan!
2 large eggs, 1 egg white
1 tsp pesto (my recipe here, or store bought is fine)
3 cups loosely packed baby spinach
1 scant tbsp smoked tomato salad dressing (optional)
nonstick cooking spray
In a small bowl, beat together the eggs and egg white. Stir in the pesto and combine well. In a nonstick skillet or a stainless skillet with nonstick cooking spray cook the eggs over medium low heat, stirring frequently with a silicone spatula. Just before the eggs are firm, take them off the heat and continue to stir and fold them with the spatula. This will ensure that you don’t overcook your eggs.
Spoon the scrambled eggs over a bed of baby spinach (or field greens, or whatever lettuce you have on hand). As the finishing touch, and to add some color (that’s a lot of green on one plate) I like to drizzle a tad of Drew’s Smoked Tomato Salad Dressing on top. I guess I also just outed myself for using store-bought salad dressing from time to time. I promise I usually make my own simple Dijon vinaigrette or buttermilk ranch, honestly, like 99% of the time I make my own dressing. This dish just calls for the smokey flavor of this prepared salad dressing and it is, after all, a single gal supper – so I think I get a pass.