There is nothing better than getting your daily intake of vegetables right from the beginning of the day. This dish is loaded with super dark green leafy chard, sun-dried tomatoes, and mushrooms. It is definitely a nice jump-start for the week. After enjoying breakfast, Grey and I both agreed that this dish would be good with a little minced garlic as well. It is not reflected in this recipe, but we will definitely try that variation next time.
Here’s What you’ll Need:
2 TBSP olive oil
½ cup chopped onion
½ pound fresh swiss chard
5-6 Crimini mushrooms, chopped
1/3 cup sun-dried tomatoes (not packed in oil), chopped
Let’s make breakfast!:
Cut out the center of the chard leaves (ribs). Chop ribs into ½ inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons. Set aside.
Heat the olive oil in a large, non-stick skillet on medium heat. Add the onions, chard ribs, and mushrooms. Saute for about 4-5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
Add the chard leaves to the sauté pan. Stir to coat all leaves with olive oil. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Make a few wells for the eggs to be dropped into. Crack the eggs in the pan. Lower heat to low, and cover. Cook for 3-4 minutes or until the whites are cooked through. Transfer eggs and chard to a plate to serve.
Hope your day is healthfully packed with nutrients.
Grey and Brianna