Breakfast is a necessity for me, specifically one that consists of high protein and a few veggies. I have mentioned this before, here, and here. My go-to breakfast is 2 eggs, either hardboiled the previous night, or sunny side up or scrambled the morning of. Although eggs are packed with healthy fats such as Omega 3s and loaded with high quality protein, they tend to lack the fiber, vitamins, and anti-oxidants that fruit and veggies offer.
Usually after eating a hardboiled egg for breakfast I search the refrigerator for a serving of vegetables. Most of the time I fall short because the veggies in my fridge need some prep work. I don’t usually have time for that in the morning. Who does?
Not to mention that eggs eaten plain every day can tend to lose their luster after a while.
I knew I needed to come up with a quick egg breakfast to make in the morning that would consist of some kind of veggie.
Somewhat recently I have discovered the glorious Swiss chard. I enjoy its deep green leaves that have pink, red, green, or yellow veins running through them. That is nature’s beauty at its finest.
If you are unfamiliar with Swiss chard, let me fill you in.
The leaves are thick, yet tender. They have a sweet, mild flavor that pairs well with anything. And the stems are just as edible and delicious as the leaves. Swiss chard is delicious eaten both raw and cooked.
Swiss chard is packed with magnesium, carotene and iron and vitamins B & K, plus several antioxidants including vitamins A, C & E , just to name a few of the nutrients.
What better vegetable to incorporate into your breakfast?
This Goat Cheese Scrambled Eggs with Swiss Chard breakfast is probably my new favorite go-to recipe. Plus the whole breakfast comes together in just 10 minutes, or even less if you prep your Swiss chard the night before.
This breakfast will leave you satisfied for hours. The eggs are rich and creamy from the goat cheese while the Swiss card adds hardiness.
Now, my friends, you have absolutely no excuse to skip breakfast anymore! Right? Right!
- 4 large eggs, whisked
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon butter (or more if not using a non-stick pan)
- 1 cup Swiss chard leaves, roughly chopped
- 2 to 3 tablespoons goat cheese
- 1 tablespoon sliced green onions, for garnish (optional)
- Heat a skillet (preferably nonstick) over medium-low heat.
- In a medium bowl, whisk the eggs and whisk in the salt and pepper and garlic powder. Melt the 1 teaspoon butter. (If you are using a regular skillet that doesn’t have nonstick coating, then add extra butter to prevent the eggs from sticking).
- Add the Swiss chard leaves, and sauté for 2 minutes, or until the leaves are slightly wilted.
- Add the seasoned eggs and goat cheese. Allow the eggs to rest for a few seconds, before you stir. Use your wooden spoon to break up the goat cheese a little. Stir by folding the eggs over themselves.
- Stir constantly for about 1 to 2 minutes. Or until the eggs almost look set. Immediately transfer them to a plate; they will finish setting up a little when they are on the plate.
- Garnish with a sprinkle of green onions, if desired, and serve immediately
Watch this video by Alton Brown for further instructions on how to properly scramble eggs.