Call it an ode to Dr. Seuss: Green Eggs and Ham is such a favorite with our girls, now 2 and 4, that adding spinach to a pan of scrambled eggs was a natural. And now it’s a weekly thing.
The bummer about the usual breakfast-for-dinner scenario is that it’s typically a starch-fest. That’s why I love eggs in the evening. If your crew will be resistant to visible spinach, steam it first (use frozen or fresh) with a quarter cup of water, then throw the whole thing in the blender. Mix the green puree in with your eggs, then scramble together. Don’t forget salt and pepper, and add a little cheese, too. I love Parmesan with this dish.
Round out the meal with sliced kielbasa, skillet potatoes or toast.