Eggs are a versatile protein. Whether they are poached, scrambled, fried or served sunny-side up, over-easy, hard or soft-boiled or transformed into an omelette, eggs will never let you down.
They contain a plethora of vitamins and minerals such as vitamins A, B, D, E along with calcium, iron, phosphorous, zinc, selenium, folic acid, omega 3’s, and choline.
Not only are these gems packed with nutrition, and are a dynamic addition to your diet, they make a great base for adding in lots of worthy veggies that are currently sitting in your fridge, ripe for some attention.
Here’s a recipe that we welcome you to adjust based on the contents of your fridge:
Scrambled eggs with swiss chard and red onion – variations are endless!
- 2 eggs
- 1-2 medium swiss chard leaves
- 1/3 of a medium red onion
- 1/2 tablespoon olive oil
- sprinkle of sea salt + crack of pepper
Rinse swiss chard. Remove stems from swiss chard leaves. Chop up stems into 1 inch pieces, and separate from leaves. Roll up swiss chard and cut into thin slices. Dice red onion into uniform pieces. Crack eggs into bowl and whisk until mixed thoroughly.
Heat olive oil in a pan. Add onions, let sauté until soft. Then add swiss chard stems, mixing until they have become softer. Add leaves, and mix until they have wilted, but aren’t too soft. Pour eggs over, and scramble until eggs are still soft, but not dry.
Plate then add some salt + pepper, then dig in!
Depending on what you like, you can add hot sauce, cheese, avocado. Eat alongside toasted bread, or on it’s own. Delight in the flavors and textures, and get ready for a beautiful day ahead!
What does your ideal scramble look like?