"Sweep the Garden" Eggs

Necessity is the mother of all invention.

Especially in the case of these eggs.

I have a decent crop of Swiss chard in my garden this year.  I've already harvested once and used some of the leaves as wraps for Curried Chicken Salad.  This recipe was born in the wake of the second harvest.

Swiss chard is crazy good for you.

Loaded with folates and a zillion awesome vitamins, Swiss chard is second only to spinach in the richness of its nutrients.

Unless the leaves are very small and tender, you'll want to remove the center stalk. 

 

My kids loved these eggs.
Never mind that their appetites are piqued with summertime activities.
They cleaned their plates while I beamed. 

 The Kalamata olives deliver a subtle brine-laced surprise to each forkful.

Their gorgeous purple combines with the deep green of the chard leaves.

It's always good to eat something that is also pretty. 

"Sweep the Garden" Scrambled Eggs

Serves 4

1 tablespoon olive oil

1/4 cup diced onion (about a quarter of an onion)

1 teaspoon minced garlic (about one clove)

1 cup Swiss chard, chopped (remove colored stem if leaves are large) (Substitute with spinach)

6 eggs

1 teaspoon freshly ground black pepper

7-8 Kalamata olives, drained, pitted and diced (optional)

1/4 cup heavy cream (optional)

1/4 cup grated Parmesan cheese (optional)

Place the olive oil in a large skillet over medium-high heat. Saute the onion in the oil for about 5-6 minutes until softened.  Add garlic and saute for 3-4 more minutes.  Reduce heat to medium, and add the chard, stirring well.  Saute and stir until it's beginning to wilt, about 2-3 minutes.  

 

In a medium bowl, whisk together the eggs, cheese, and cream (if using).  Add pepper.  Pour the egg mixture into the skillet.  Add the olives, and using a spatula, gently turn the eggs, scraping from the bottom of the skillet, until scrambled. 

Serve immediately.