Author Notes: This is so simple! – and so delicious! – and so quick! – Makes a great “breakfast for dinner” meal…all you need is some crusty bread or buttered toast to complete! —Stephanie Perez
5 or 6
Swiss chard leaves, I use the rainbow chard if I can find it
cup parmesan or romano or a mix of both, your choice
cloves garlic, smashed and chopped
tablespoons good olive oil
salt & pepper to taste, and hot sauce to taste too!
- Wash swiss chard well – tends to be sandy, so I get a pan of water and swish it a lot – let it dry off in a colander
- In a bowl, crack 6 eggs and with a whisk, beat as you would for scrambled eggs
- Rough chop the swiss chard and put aside, I use the leaves and the stems. Smash and chop your garlic, put 2 tablespoons of olive oil in a pan (I find that my large cast iron skillet works best)….do not brown garlic, just “warm” til fragrant
- When garlic is “in the air”, throw in the swiss chard and flip flop (I use a pair of tongs for this) until it wilts a bit
- After swiss chard has wilted a bit, throw the whisked eggs on top, turn your heat down a little bit and again, flip flop the swiss chard to mix with the eggs, salt and pepper to taste as eggs are coming together. When eggs are about half way cooked (some people like “wet” eggs, some like “dry”), throw in the parmesan or romano cheese and once again, mix the swiss chard, egg mixture to incorporate the cheese. At this point, I usually start to use my metal spatula to flip the eggs that are on the bottom of the pan to the top.
- Serve with buttered toast or nice crusty bread. Hot sauce if desired on your eggs and chard!