I've made loads of mistakes as a mom but one of the best things I've done reliably is take loads of photos and videos. I have the memory of a gnat sometimes and for me, photos are the best time machine ever.
So this year, when my almost 7 year old daughter specifically asked for green eggs and ham for St. Patty's Day, I remembered the video that I have on my computer of our first St Patty's Day with green food, back in 2009. (Here's a screenshot of that video)
Oh wow. Four years have flown. I got all choked up just listening to the pitch of my daughter's voice and her special pronunciation of words (like gwakka-moweee) that I had long forgotten. It was a trip to see her bouncing in her clip on high chair and so excited by our green celebration.
Here's what this year's St. Patty's Day meal looked like:
I was so delighted to see the intense green color of the eggs! And I love that this recipe turned out such a vibrant colored dish without the use of anything artificial.
8 large eggs
1 large spanish onion, sliced and sauteed in olive oil until caramelized
8 carrots, shredded
1 bunch of spinach
1/2 teaspoon salt
Preheat oven to 375.
Sautee the onion in olive oil until it's caramelized (the onion was huge and this process took about 45 minutes chez moi)
Puree spinach with a stick blender. Add a teaspoon of water if need be. Set aside.
Using a peeler, shred the carrots into ribbons and set aside in a bowl.
Add eggs to carrot shreds.
Fold in pureed spinach to carrot/egg mixture.
Spread the sauteed onions along the bottom of a pie dish.
Pour egg/spinach/carrot mixture on top.
Bake in preheated oven for 30-40 minutes or until eggs are fully cooked.
Serve with or without ham, of course. Enjoy!