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!