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  • 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.