A Summer Breakfast
Swiss Chard
Colorful swiss chard at the farmers market looks so beautiful! How can a food that looks that pretty be edible as well as nutritious? When I looked up this vegetable to learn about the nutrition, The World’s Healthiest Foods website suggests that only the white stems are good to eat. However, I stir fry the colored stems, too, and they are excellent cooked that way. I discovered other recipes of Swiss chard with a variety of ways to cook the stems as well as the leaves and colored stems such as these websites:
- poorandglutenfree.blogspot.com – I love Poor and Gluten Free’s “8 Ways to Use Swiss Chard Stalks” post that includes a Tahini Dip and coconut breaded stems.
- foodfacts.mercola.com – An article at this site gives facts about the health benefits of Swiss chard and includes a recipe.
- Parmigiano Reggiano Baked Eggs with Swiss Chard Recipe – I want to try this recipe. It’s a breakfast recipe, and I LOVE breakfast.
- Swiss Chard with Garbanzo Beans and Fresh Tomatoes – I’ve been on a bean and veggie salad kick lately but hadn’t thought of adding Swiss chard until I saw this recipe. Looks good!
Now for my Swiss Chard & Eggs breakfast, it is a good nutritious way to start the day. I like the fact that when I cook the chard leaves on my griddle, they don’t sizzle down to a tiny bit like spinach does.
And then the yellow and white yummies are added to the Swiss chard and veggies…
Ingredients
- 2 Swiss Chard stalks/leaves
- 1/2 Sweet Onion
- 1/4 Yellow Bell Pepper
- 1/4 Green Bell Pepper
- 2 Teaspoons Mrs. Dash Tomato, Basil, and Garlic
- 1 Tablespoon Organic Coconut Oil
- 2-4 Eggs
Instructions
- Chop up the chard leaves and stalks.
- Chop onion and peppers.
- Add coconut oil to the griddle.
- When the oil begins to sizzle, add the veggies.
- If not everyone you're cooking for likes Swiss chard, cook the Swiss chard and some of the onion and peppers on one side of the griddle.
- Then cook the rest of peppers and onion on the other side.
- While veggies are cooking, sprinkle Mrs. Dash on each pile of veggies.
- Now add the eggs to the griddle, and fry them over easy, medium, over medium, or how ever you like them.
- Place the vegetables on a plate, making room in the middle.
- Add the egg on top of the bed of Swiss chard and veggies.
- Serve in a tortilla, with raisin toast, or eat just as it is.
- Enjoy!
If you decide to try this recipe or another one with Swiss chard, tell me what you think. I’d love to hear from you.
I love veggies and eggs. I usually make omelets, but this looks good, too. I wonder if you could poach the egg in the juice released by the vegetables.
Yes, in fact, I was trying to poach the eggs in the juice from these veggies. It seemed to be working but slower than what I wanted. So I flipped the eggs over at least half a minute.