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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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:
1 swiss chard leaf |
1/2 large shallot, minced (about 2 t.) |
3 -4 fresh basil leaves |
3 eggs, lightly beaten |
virgin coconut oil or extra virgin olive oil or your favorite oil |
asiago cheese |
fresh ground black pepper |
crushed red pepper flakes (optional) |
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.
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