Food & Wine

What's This?
Serving size 6
Total Time


2 Tbsp extra virgin olive oil10 Tbsp minced white onions2 seeded serrano chiles, minced kosher salt1 ¼ lb rainbow Swiss chard, leaves and stems thinly sliced6 large egg, lightly beaten2 seeded plum tomato3 Tbsp minced cilantro freshly ground pepper warmed corn tortillas, for serving


  1. In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.

SERVE WITH Salsa verde and Mexican crema or sour cream.


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Tags: Brunch, Vegetarian

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