Our recipe for using some scallions and the Swiss Chard follows. It was delicious. Cut the stems off the Swiss Chard and chop into 1/2 inch lengths.Cut 6 scallions into small pieces. Use about 1/2 of the green parts.Sauté in 1 Tbs olive oil in a covered non-stick 10-12 inch skillet until soft.About half-way through add 2 garlic cloves coarsely chopped.When soft, chop the Swiss Chard (1/2 inch wide strips) and add to the skillet and steam until soft.Beat 6 eggs and 6 tsp milk. Add 3 Tbs of bacon bits. Pour into skillet and cover.(Optional - add some sliced mushrooms at this point. Please sauté first to remove water.)Cook until eggs are done.Place 4 slices of Swiss cheese and let melt.Serve with hearty toast (like Great Harvest 9 grain).Serves four (or two for dinner and two for breakfast the next day).
Great recipe. Thanks. We had it for dinner tonight.
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Our recipe for using some scallions and the Swiss Chard follows. It was delicious.
Cut the stems off the Swiss Chard and chop into 1/2 inch lengths.
Cut 6 scallions into small pieces. Use about 1/2 of the green parts.
Sauté in 1 Tbs olive oil in a covered non-stick 10-12 inch skillet until soft.
About half-way through add 2 garlic cloves coarsely chopped.
When soft, chop the Swiss Chard (1/2 inch wide strips) and add to the skillet and steam until soft.
Beat 6 eggs and 6 tsp milk. Add 3 Tbs of bacon bits. Pour into skillet and cover.
(Optional - add some sliced mushrooms at this point. Please sauté first to remove water.)
Cook until eggs are done.
Place 4 slices of Swiss cheese and let melt.
Serve with hearty toast (like Great Harvest 9 grain).
Serves four (or two for dinner and two for breakfast the next day).
Great recipe. Thanks. We had it for dinner tonight.
Post a Comment