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!
Ingredients
Instructions
- 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.
8 responses so far ↓
1 sherri lynn @ life of a wife // Oct 3, 2011 at 2:52 pm
Yum this looks delicious! I’ve been in a breakfast-for-dinner mood lately – this would be perfect!
2 Heidi / foodiecrush // Oct 3, 2011 at 5:14 pm
This recipe just might make me a chard convert, my husband on the other hand… And I’m for sure a savory starter for the day.
3 Paula // Oct 3, 2011 at 5:35 pm
Heidi – if my husband can eat chard, anyone can.
4 Jesica @ Pencil Kitchen // Oct 3, 2011 at 7:01 pm
I like a good messy I-dont-really-know-what’s-in-it kind of scrambled egg.. The old omelette is just boring sometimes…
5 Nicole@HeatOvenTo350 // Oct 4, 2011 at 7:56 am
I love new uses for chard. I’m more of a cereal person for breakfast than either savory or sweet (boring, I know) but I could definitely do this for a dinner. Your picture is so pretty, too.
6 what katie's baking // Oct 4, 2011 at 10:38 am
i’ve never used chard!
i could def. eat this for breakfast, lunch, and dinner though
7 Pam // Oct 4, 2011 at 8:02 pm
What a delicious and healthy looking breakfast.
8 Jennifer @ Mother Thyme // Oct 4, 2011 at 8:38 pm
This looks delicious! I want this for breakfast now tomorrow morning! I’m usually just picking at whatever I am feeding my twins while drinking a smoothie, but would rather dive in to this plate of goodness instead.