Prep 10 mins
Cook 0 mins
Wanting to take advantage of all that lovely chard while it's still fresh? Here's a simple and light recipe for a hot summer's day! Makes one dinner-size portion.
- 5 stalks swiss chard, chopped
- 1 garlic clove (whole or chopped)
- 3 tablespoons olive oil
- 1⁄4 onion, chopped
- 1 cup zucchini, chopped
- 1 cup mushroom, fresh and chopped
- 2 eggs
- 1⁄4 cup cheese (I use sharp cheddar, shredded.)
- salt, to taste
- pepper, to taste
- In skillet, heat oil and garlic on medium heat.
- Add chopped chard. I use both the stalks and the leaves. Stalks when cooked taste something like celery. Leaves taste a lot like spinach.
- Chop and add remaining ingredients in order: onion, zucchini, mushrooms.
- Cover for just a couple minutes. When you start to see the mushrooms show signs of cooking, check the chard. When leaves are just wilted, put veggies on a plate.
- Return skillet to burner. Scramble egg and cheese together. I also add a little pepper.
- Place egg on top of veggies and serve immediately.
Great combo of veggies! I had some fresh swiss chard and was looking for a new way to use it. I used some green onions instead of the regular onion. This would also make a great vegetable side without the eggs. Thanks Rookie for a great recipe idea!
Made a few changes, so am really rating my own version, but you were the inspiration, so deserve credit, too. I didn't have mushrooms. I pretty much tripled the rest of the recipe, except I used about 1 cup of zucchini. I also added 250 grams chopped shortcut rindless bacon (this is what is referred to as Canadian Bacon in the USA). I used way less oil. Once all the veggies were cooked, I beat the 6 eggs, stirred in the cheese, and just poured it all over the top. Cooked on the stove top till set, and browned it under the grill (AKA broiler). Sliced into triangles, it was a lovely, FAST dinner or could be served as brekkie for 4 or 5 people. Next time I WILL use the mushrooms.