Scrambled Egg and Swiss Chard Tacos

DSC01975I just realized that yesterday I had brunch for lunch, and breakfast for dinner. And of course, breakfast for breakfast. That’s a lot of breakfast in one day. And that’s the way I like it. I’ve always wondered, who decided breakfast foods should be relegated to just one meal of the day anyways?

Last night I made scrambled egg and Swiss chard tacos. Earlier in the week, Larry picked up fresh tortillas from the Mexican market. As the recipe suggests, I served the scrambled egg and Swiss chard mixture with freshly made tomatillo salsa and sour cream. It was tasty, and a fairly easy meal—for whichever meal you please.

Scrambled Egg and Swiss Chard Tacos (From Food & Wine, January 2013; serves 6)

2 tablespoons extra-virgin olive oil
10 tablespoons minced white onion
2 seeded serrano chiles, minced
Kosher salt
1 1/4 pounds rainbow Swiss chard, leaves and stems thinly sliced
6 large eggs, lightly beaten
2 seeded plum tomatoes, chopped
3 tablespoons minced cilantro
Freshly ground pepper
Warmed corn tortillas, for serving

In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.

Serve With Salsa verde and Mexican crema or sour cream.



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