The Mississippi Children’s Museum does a whole lot of cool things. One of those is their annual birthday celebration of Dr. Seuss. For the past few years I’ve helped the celebration by cooking up Green Eggs and Ham. This year was no different and my secret ingredients were revealed to all the kids in attendance.

Over the course of an hour, with the help of great volunteers, I made about 40 omelets and served them to cautious kids, getting most likely their first ever bite of a true French omelet.

Despite the label on my squeeze bottle of puréed spinach, green onions and basil, blended into olive oil, the eggs were a hit. If you have kids at your house, give these omelets a try. They’ll eat them on a boat, with a goat.

Seussian Omelets

4 green onions, chopped

2 cups fresh spinach leaves (packed)

6 leaves fresh basil

1 clove fresh garlic, chopped fine

1/2 cup olive oil

12 fresh eggs

Unsalted butter

4 oz. smoked ham, chopped fine

Combine onions, spinach, basil, garlic and olive oil in the workbowl of a blender and run on high setting until all ingredients are completely puréed and incorporated into the oil.

Add the eggs to the blender and pulse on and off several times to mix the eggs with the green oil.

Heat a non-stick skillet over medium high heat and add a pat of butter. When the butter is melted and foamy add just enough egg mixture to the cover the bottom of the pan.

With a rubber spatula, stir the eggs to start forming soft curds, pulling the spatula towards the center of the pan and tilting the pan so that the liquid runs back out to the edges.

When the eggs are barely set, sprinkle a bit of ham on top of the eggs and fold the set eggs by thirds and transfer to a plate.

A properly