Fresh Starts: Green Eggs No Ham

There are many ways that I've been trying to eat healthier. I'm consuming less meat and more beans, while incorporating heart-friendly greens into every meal. Normally I'll toss greens with a quick vinaigrette and serve them alongside an entrée like a fried egg sandwich or bowl of soup, but one recent morning, I decided to make my own variation of green eggs no ham.

Thanks to the addition of flavored goat cheese, the slow-cooked eggs came out creamy and delicious. Although I used arugula, a somewhat bitter green, it works nicely with the eggs and cheese. This recipe is easily adaptable: use what ever greens you want (kale, escarole, broccolini, etc.) and any type of melty cheese (ricotta, cream cheese, etc.). Get the uncomplicated technique here.

Green Eggs No Ham

Green Eggs No Ham


  1. 1 tablespoon butter
  2. 2 eggs
  3. Salt and freshly ground pepper
  4. 1 1/2 cups arugula
  5. 2 tablespoons flavored goat cheese (I used goat cheese with peppadews)


  1. In a medium-size skillet, melt the butter over medium-low heat.
  2. Whisk the eggs together in a small bowl until frothy. Season generously with salt and pepper.
  3. Pour the eggs into the warm skillet and leave alone for 30 seconds. With a wooden spoon, slowly start to swirl the eggs, pulling the outside in, scrambling them.
  4. When the eggs are starting to turn white, add the arugula, a couple handfuls at a time. Continue to cook, stirring constantly for another 2 minutes.
  5. Crumble in the goat cheese and stir until it's melted and the eggs are creamy and cooked through, another 2-4 minutes (depending on how you like your eggs scrambled). Taste for seasoning and adjust by adding more salt or pepper. Transfer eggs to a plate and enjoy immediately.

Serves 1.

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