Total Time
15mins
Prep 7 mins
Cook 8 mins

Posted so that I don't forget about it. I made this up with ingredients I had lying around. If it flops as an omelet -- which occasionally happens when I don't use enough oil and/or the skillet isn't hot enough when I begin -- it will still make great scrambled eggs. The chard and shallot are steamed instead of sauteed to make it lower fat. Use a skillet with a tight-fitting lid.

Ingredients Nutrition

Directions

  1. Rinse the chard very well to remove grit and sand; shake it to remove excess water.
  2. Tear chard into bite-size pieces onto a plate.
  3. Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
  4. Cover and let steam about 3 minutes.
  5. While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
  6. Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
  7. Add some of your favorite oil and heat it.
  8. When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
  9. Add pepper and asiago cheese to taste. Add red pepper flakes if using.
  10. Cook a moment longer - just enough to melt or soften the cheese.
  11. Serve.