Kids in Kitchen – Green Eggs and Ham
September 20, 2009 by Dan
Filed under Kids in the Kitchen
By Kate Sonders
Sept. 20, 2009
Scrambled eggs with pesto and prosciutto, topped with cheese, become a Tuscan favorite. Lizzie Marie Likness has created a Tuscan spin on a storybook favorite using prosciutto from Parma, Italy, and pesto for beautiful color and amazing flavor.
2 all-natural eggs
1 tablespoon all-natural pesto
1/2 tablespoon extra virgin olive oil
2 paper-thin slices proscuitto, torn into bite-size pieces
To taste Parmesan Reggiano cheese, grated
*Note: if prosciutto is not available, use 1/4 cup chopped ham, turkey, or other healthy deli meat.
Heat pan on medium, add oil to coat pan. Crack eggs into mixing bowl, add pesto and ham, loosely scramble with a fork. Pour egg mixture into pan and slowly move eggs with a spatula (in a push-and-pull motion) until cooked. Top with cheese.
Source: Grand Parents
Editor’s Note: We would like to know what you think? dan@youngchronicle.com