Dye Free Green Eggs and Ham Burrito
This kind-of-grownup version of green eggs and ham is such a fun way to celebrate Dr. Seuss Day, which falls on his birthday. The best part is that this recipe is dye-free, full of protein, and completely customizable when it comes to the veggies!
If you prefer, you can easily turn this green eggs and ham recipe into an omelette instead of a burrito. Just fold your veggies into your green eggs instead of cooking them first and rolling them into a tortilla.
Why Dye Free Green Eggs and Ham?
There are many articles about the effects of consuming food coloring. Green food coloring specifically has been linked to hyperactivity in children, cancer, allergies, and asthma. When given the option, I'll always choose dye free!
The Best Tortillas for Green Eggs and Ham Burritos
If you use extra large, 12" tortillas, this recipe will make about two burritos. However, they are massive burritos, and I couldn't finish a whole one in one setting! If you go with the smaller, 8" tortillas, this recipe will make about 4-6 burritos and are a better option if your making this recipe for children.
How to Customize This Recipe
You can customize this green eggs and ham recipe by using your favorite vegetables, cheese, and sauce or salsa! Some great veggie options are mushrooms, onions, bell peppers, and tomatoes. You can be really creative with sauces/salsas! A fruity, habanero salsa would be delicious or, for a milder heat, just a plain tomato salsa. I served mine with a jalapeno sauce and Tabasco on the side!
- 2 cup spinach
- 1/4 cup milk of choice (raw, plant-based, whatever you usually consume)
- 8 eggs
- 1 cup choice of veggies (I used mushrooms, see post for more ideas)
- 1 cup choice of protein (I used bacon and ham)
- favorite burrito fillings (salsa, cheese, hot sauce, etc.)
- 2 tbsp oil (divided)
- salt (to taste)
- pepper (to taste)
Add spinach to a food processor. Pulse a few times, then process on low speed until spinach is broken down.
Add milk and process again about 15 seconds.
Add 8 whole eggs to food processor and process until spinach is completely blended into eggs and no pieces remain. Set aside.
Add 1 tablespoon oil to a large skillet and heat over medium high heat.
Once pan is hot, add protein and veggies. Cook until desired doneness, then put into bowl, cover, and set aside.
Clean pan out, then put back onto burner, add remaining tablespoon of oil, and heat on low heat.
Once oil is hot, add spinach and egg mixture.
When eggs are partially cooked, add desired amount of salt and pepper. I used about 1/2 teaspoon of each.
Once eggs have finished cooking, remove skillet from heat.
Build your burrito by putting ingredients on lower half of burrito (the side closest to you). I prefer to add cheese first so it melts once the hot ingredients are added.
Add veggies and protein, then eggs on top. Top with sauce/salsa of choice and any other fillings.
To roll the burrito, fold the sides in towards the vegetables. Then roll the edge of the burrito closest to you over the vegetables and continue rolling until the burrito is fully wrapped. See video for a demonstration.
Cut burrito in half on a bias, if desired.
Serve with additional salsa or hot sauce.