There are some days I just don’t feel like cooking. Yes, I think everyone has this problem- even food bloggers. But we would like to continue to eat healthy, and not always call for take-out, or grab dinner at the restaurant around the corner. So for those kinds of days, I look for recipes that are simple, yet still delicious.
This Egg & Swiss Chard Taco is inspiring and easy- perfect for a lazy Sunday dinner, something quick on a hurried Thursday night, or a perfect breakfast dish Saturday morning. Love the versatility! If you’re not a fan of Swiss Chard, swap it out for spinach, kale, or any winter greens which might be available in your area- it will still be tasty!
Egg & Swiss Chard Tacos
Adapted from: Food & Wine (January 2013)
Serving: 6 tacos
1 tbsp olive oil
1/2 large onion, chopped
4 garlic cloves, minced
1 jalapeño, finely chopped (seeded or optional)
1 large Swiss chard bunch, finely chopped
1 tbsp half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 tbsp butter
6 corn tortillas
Additional taco toppings:
cheddar cheese/Mexican cheese
In a large skillet heat olive oil, then add the onion. Cook over medium heat, stirring, until the onion is starting to brown. Then add in the garlic and jalapeño pepper, cook for another 3 minutes. Finally, add in the Swiss chard and cook, stirring, until it softens- about 5 minutes. Put the ingredients to the side.
In a cup whisk together eggs, half and half, salt, pepper and red pepper flakes. Heat a non-stick sauté pan over medium heat. Add the butter, let it melt and pour in the egg mixture. Let the eggs cook for about a minute, until the bottom starts to set. Using a rubber spatula, gently push one side of the egg into the center of the pan, repeat with all edges. Once there is no liquid left, turn off the heat from the scrambled eggs.
Next, dress your corn tortillas. Spoon out sour cream, add the Swiss chard mixture, scrambled eggs, then top with salsa verde, cheddar cheese, cilantro and tomatoes on top.