Description
These scrambled eggs are the perfect quick, balanced breakfast to make on a busy weekday.
Ingredients
Units
Scale
- 4 large eggs, whisked
- 1/2 teaspoon sea salt
- 1/2 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)
Instructions
- 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
Notes
If you want to speed things up even more in the morning, chop you Swiss Chard the evening before and store it in a bag with a paper towel to help absorb any moisture.
Watch this video by Alton Brown for further instructions on how to properly scramble eggs.
