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.

Green Eggs
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

Method:
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!

Hello Meatless Monday! After the hoopla about Nemo, and the sledding fun we had this weekend, I'm tired! I was left scratching my head for dinner ideas tonight. My daughter complained last night -- apparently we've had chicken too often for her liking lately. Ugh.

Hmm. What to do? We always have eggs in the house. I *love* eggs. And I was pretty excited to read this in Greatist recently about the egg news. Bottom line, and to quote Shana Lebowitz: "It turns out, for non-diabetic people, there was no association between eating up to one egg a day and CHD (Coronary Heart Disease) or stroke."

Awesome.

Frittata for dinner? Well yes, don't mind if I do! I don't have time to shop for the week until tomorrow so dinner will have to be something cobbled together from the fridge. Behold! Carrot Dill Fritatta. This was so easy, I almost feel guilty about it. Actually, no. I don't feel guilty at all. It's mid afternoon and a big part of dinner is already done. Ready to whip this up? Here's how:

Carrot Dill Frittata (serves 4-6)

8 organic carrots
2 onions, sliced
1/3 c fresh dill, chopped
12 eggs
1 T olive oil
salt and pepper to taste

Preheat oven to 375. Slice the carrots into shreds using a slicer. Put aside. Slice the onions and saute in a pan with olive oil until caramelized. This may take a while - for me it took 45 mins. In a bowl, crack the eggs and add the dill and carrot ribbons to combine. Add salt and pepper to taste. Spread the caramelized onions on the bottom of the pan you'll use to cook the frittata. Pour in the egg/carrot/dill mixture.
Bake at 375 for approximately 40 minutes or until egg is cooked through (but not so much that it's rubbery).

Enjoy!