Dr. Seuss was so wise. He knew that we should protect the Truffula trees and that a good breakfast was what everyone thneeds! This recipe is inspired by his popular book “Green Eggs and Ham,” but consider it more like a frittata. Quick and easy, this breakfast will give your day a boost of energy with protein and leafy greens. Use this as a template and swap out different greens and herbs that you like or have available by the seasons.

4 eggs

½ cup milk or milk alternative

¼ teaspoon salt

Sprinkle of black pepper

1 tablespoon oil or butter

1 cup kale, chard, spinach, or other leafy green, chopped

1 small leek, sliced thin

1 tablespoon fresh herbs (parsley, thyme, basil), chopped

3-4 slices ham

¼ cup Parmesan cheese (optional)

3 slices bread, cut in half to a triangle


Crack eggs into a bowl. Mix in milk until evenly combined. Whisk in salt and pepper and set aside.

Heat a skillet (cast iron works best) over medium heat and pour oil or butter in to melt. Toss in greens and leeks and sauté until soft. Layer ham over the greens and pour in the egg mixture.

Place the triangle pieces of bread in a pinwheel design over the egg mixture and reduce heat to low. Cover for 10 minutes, check to see if it’s cooked all the way through.

Flip out onto a plate or slice and serve directly from the pan. Tastes great with hot sauce or ketchup.

Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura