Remember a couple of weeks ago when I posted on Facebook asking the question, “What in the world should I do with the swiss chard growing in my garden?” Boy, oh boy did my readers have soooooo many suggestions! Eggs to soups to lasagnas to pizzas… the list goes on! I whipped up this scramble for lunch that day and I was surprised. I liked it! I really liked it! I liked it so much, in fact, that I made it a week later as a special breakfast for my husband. He loves anything savory for breakfast, so eggs doused in cheese is a real winner. I encouraged him to try these even though his negative sentiments towards swiss chard surpass mine! Brant loved this egg scramble and gobbled it up, swiss chard and all! And so we have a swiss chard winner!
Is your ideal breakfast sweet or savory? Because I’m *totally* a sweet person. In fact, I couldn’t eat this scramble for breakfast. For lunch? Divine. For breakfast? Ick. I gave my portion to Brant and reheated a strudel topped peach muffin for myself. How about you? Sweet or savory to start your day?
Source: Dustpan Alley
This hearty scramble can serve as breakfast for folks that like to start their day with something savory and can just as easily stand in as a lunch or dinner!
- Put the oil in a medium or small sized skillet and turn the burner on to medium. After about a minute, when the oil is hot, add the onion. While the onion is sauteing, wash the chard and cut it into small pieces, stems removed. Do NOT shake the water off of the leaves or spin it in a spinner. When the onion is soft, add the chard and immediately put a lid on the skillet to let the steam help wilt the chard. If the mixture looks too dry, add a tablespoon or two of water. Make sure to stir the chard frequently until it is softened.
- Meanwhile, in a small bowl, mix the eggs, the milk, and salt and pepper together with a fork. Once the chard is softened, pour the eggs over the chard and onions. Stir the eggs frequently to prevent burning. When the eggs are almost completely cooked, add the grated cheese to the top, turn off the burner, put the lid on the pan and let sit for a couple of minutes while you make a slice of toast. When the toast is ready, serve and eat.