I have a lot of veggies in the fridge right now - thanks to our BeWise subscription. One of the veggies is Chard, white chard. While I can cook quite a few dishes with the leaves, the stems seemed too good and fleshy to be thrown away. I love eggs, and I can eat almost anything with eggs. Ha! So, why not use the chard stems in scrambled eggs?
Scrambled Eggs with Chard and Chives
Chard stems, diced to 1/4-inch cubes
Red onion, diced
2 eggs, beaten with salt and Cayenne pepper powder
A small bunch of chives, minced
Olive oil
1. Saute chard stems until they begin to soften in oil.
2. Add the onions saute another couple of minutes.
3. Stir the beaten eggs and add to the cooking vegetables.
4. Add chives and cook until the eggs are done.
The sauce on top here is Berbere sauce that a dear friend brought by last weekend. You can add you favorite topping sauce. This was my lunch yesterday and will probably be for today as well. Very fulfilling and tasty!
Scrambled Eggs with Chard and Chives
Chard stems, diced to 1/4-inch cubes
Red onion, diced
2 eggs, beaten with salt and Cayenne pepper powder
A small bunch of chives, minced
Olive oil
1. Saute chard stems until they begin to soften in oil.
2. Add the onions saute another couple of minutes.
3. Stir the beaten eggs and add to the cooking vegetables.
4. Add chives and cook until the eggs are done.
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| Scrambled Eggs with Chard and Chives |
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