Paleo Curried Green Eggs & Ham: Paleo Lunches and Breakfasts on the Go
Author: Diana
Serves: Makes about 12 three inch “pancakes”
- 1 tsp coconut oil
- ½ onion, diced finely
- 8oz spinach, diced small
- 1 cup of ham, cubed into ½ inch pieces
- 4 eggs
- 1 TBS potato starch
- ¼ cup minced fresh cilantro
- 2 tsp curry powder
- Pinch of red pepper flakes, about ⅛ tsp
- ½ tsp sea salt
- ½ tsp ground black pepper
- In a medium sized skillet, warm the coconut oil.
- Add the onion and sauté for five minutes or until the onion is soft.
- Add the chopped spinach and sauté for about three minutes, just until it wilts.
- Remove from heat and place the spinach mixture into a large bowl.
- Into a hot pan, sauté the ham chunks until lightly browned, about five minutes.
- Remove from heat and add to the spinach mixture and set aside.
- Separate the eggs, adding the yolks to the spinach mixture and placing the whites in a separate bowl. Wisk the whites until fluffy.
- Gently fold in the whites to the spinach mixture, also adding in the potato starch, curry, red pepper flakes, cilantro, salt and pepper.
- Be careful not to over mix and deflate the fluffy whites.
- Once the mixture is incorporated, you’re ready to start frying them up.
- Warm the skillet over medium heat and melt 1 tsp of coconut oil.
- Drop about ¼ cup of the mixture for each pancake.
- When the edges look cooked and the bottom is light brown, flip and continue cooking on the other side until done.
Recipe by Sustainable Dish at https://sustainabledish.com/paleo-curried-green-eggs-ham-paleo-lunches-and-breakfasts-on-the-go/
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