Eggs are a versatile protein. Whether they are poached, scrambled, fried, served sunny-side up, over-easy, hard, 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 veggies that may need to be used up in your kitchen.
2 small Swiss chard stem
⅓ medium red onion
½ Tbsp 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
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