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Green Eggs and Parm: a Microwave Coffee Cup Scramble

Green Eggs and Parm: a Microwave Coffee Cup Scramble

I hope wherever you are reading this, you are being treated to the same unseasonably warm weather that has arrived in the Midwest. It has been glorious. Refreshing. Sunny. Dare I even add, ‘Springlike?’

I find that this time of year the members of our household awaken just a bit earlier than usual, as if we are unconsciously anticipating the excitement that comes with springtime weather. Up earlier = more time for preparing breakfast! Unfortunately, egg+stovetop+Nicole have never been a great trilogy – I probably never have the pan the right temperature or something, but for that reason I am drawn to baked egg recipes. With so many {beautiful} options abound on Tastespotting, FoodGawker, and Pinterest, we have been experimenting with eggs quite a bit as of late. Our favorite has been the Sundried Tomato and Herb Baked Eggs from Munchin with Munchkin (try them, yum!). One of the reasons we enjoy them so much is the individually sized portions (Really. Your own little cup of egg deliciousness? How cute is that?) so with St. Patrick’s Day just around the corner, I wanted to extrapolate this thought into a festive little scrambled egg option. We shy away from food coloring most of the time around here, so spinach sits in as a more organic option for the ‘green’ in today’s Green Eggs & Parm (I know, I know.. it doesn’t rhyme with ‘ham’.. but I certainly wasn’t about to use ‘Spam!’)

Oh, and did you happen to notice that these are microwaved? They are literally done in less than 2 minutes. That, my friends, means that you can ask your child if they would like one.. and have it finished before they change their mind and are off to their next great adventure.

I might shy away from using lettuce, but another ‘green’ could work well: basil, parsley, cilantro.. I chose spinach because we had some on hand and I am always looking for ways to boost iron in our diet. Eggs & Spinach = a protein and iron-filled breakfast. Or snack. Today, it was a snack. As an extra special ‘festive’ treat, we logged on to Barnes & Noble’s free virtual storytime for this month’s selection : Dr. Suess’s Green Eggs and Ham, read by Rachael Ray.

Note: Barnes&Noble has no idea who I am or that I’m plugging their virtual storytime. I just happened to come across the information while doing a bit of online shopping.

Green Eggs and Parm

Ingredients (per coffee cup, ramekin or microwave-safe dish):

2 eggs

2 tablespoons milk

2 tablespoons spinach, finely chopped

1 tablespoon Parmesan cheese, grated

salt and pepper (optional)


Coat interior of coffee mug (or ramekin or other microwave-safe dish) with cooking spray or scant amount of olive oil. Add eggs and milk; beat with fork until blended. Stir in spinach and cheese.

Microwave on high 45 seconds; stir. Microwave for additional 45 seconds or until eggs are almost set. Remove from microwave, season with salt and pepper if desired (I usually don’t use salt for kiddos, but do enjoy just a dash in my own ‘cup’)

Note: cooking times are for one coffee cup. Additional time may be required if cooking more than one cup at a time.


Last March, BabyFoodScoops was also thinking ‘green’ with this potato, leek & pea baby/toddler food

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