It doesn’t get easier or healthier than this!
If you are looking for a quick and easy summer dish that uses fresh ingredients like rainbow chard – now being harvested at Colchester Neighborhood Farm and fresh eggs – also available at the farm stand–look no further than this wonderful dinner. We found this recipe at lettyskitchen.com. Oh so good and healthy!
- 1 bunch rainbow chard
- Extra virgin olive oil, as needed, for the greens, eggs, and skillet
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- Sea salt, as needed
- 6 eggs
- Freshly ground black pepper
- Pinch cayenne pepper
- 3 tablespoons Pecorino Romano or other aged cheese
Remove the chard stalks from the leaves and cut into 1/4-inch pieces. Coarsely chop the leaves.
Add the onion and chard stalks and sauté about 5 minutes, until the onion is translucent. Add the garlic and cook another 4 to 5 minutes. Stir in the leaves, season with salt, and cook until the leaves are wilted and tender about 5 more minutes. Set aside.
Crack the eggs in to a bowl. Add 1/8 teaspoon salt, 2 teaspoons olive oil and a sprinkling of both black and cayenne pepper. Beat lightly. Stir the chard mixture into the eggs.
Pre-heat a 10- or 12-inch skillet over medium low heat. (see note) Also pre-heat the oven broiler.
Pour 2 tablespoons of olive oil into the skillet. After a few seconds, pour in the egg and chard mixture. As the eggs set on the bottom, gently lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set, but a little runny on top.
Sprinkle the cheese, if using, over the eggs. Place under the broiler 3 to 4 minutes, until the cheese browns and the eggs are set.
Serve in wedges, with a crisp green salad.