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For a serious power breakfast (or lunch or dinner!), stuff corn tortillas with creamy scrambled eggs and rainbow chard.
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Ingredients
For 6 Serving(s)
scrambled-egg-and-swiss-chard-tacos
- 3/4 c finely minced white onion
- 2 serrano chiles
- salt
- 1 1/4 lb rainbow chard
- 2 T olive oil
- 6 eggs
- 2 roma tomatoes
- 3 T minced fresh cilantro
- black pepper
- warm corn tortillas
Scrambled Egg and Swiss Chard Tacos Directions
- Heat the oil in a large skillet over medium heat until shimmering. Add 1/2 cup of the onion, the chard stems, the chiles and a large pinch of salt. Cook, stirring, until the onions begin to turn golden brown, about 8 minutes. Add the chard leaves and gently combine to coat in oil. Cook, stirring frequently, until softened, about 5 minutes. Add the eggs and cook, stirring, until the eggs are barely set, about 5 minutes. Fold in the tomatoes and the last of the onion and the cilantro, and sprinkle with salt and pepper to taste. Serve hot, in warm tortillas.