- 1 bunch swiss chard-destemmed
- 2 tbs olive oil
- 2 eggs scrambled
- salt and pepper to taste
- Remove Chard stems and cut leafs into small 1/2" wide strips.
- Sauté over medium heat until tender and bright.
- Spread evenly through pan and pour scrambled eggs on top.
- Let eggs cook completely on the bottom then using a spatula flip egg-chard pancake and cook thoroughly on opposite side. It helps to use a well-oiled or non-stick pan.
- Season with salt and herbs, serve with whole grain toast.