Chop chard stems into small pieces.
Sauté in olive oil heated in cast iron pan.
Place chard leaves in stainless steel bowl.
Beat eggs and pour over chard.
Lightly toss chard and egg mixture.
Add chard and egg mixture to sautéed chard stems.
Cook over medium heat until eggs begin to set.
Cover pan to allow chard to steam. Shred 1/2 cup cheese.
Add cheese when chard and eggs seem cooked.
The dish is ready when cheese has melted.
Sourdough bread, tomato, and the egg dish looks and tastes wonderful.
- 1.0bnch Organic Rainbow Chard
- 1/2c Organic Cheddar cheese
- 4.0 Organic Eggs
- 1.0Tbsp Olive oil