Swiss Chard and Eggs with Sauteed Peppers
Quick skillet breakfast combining sauteed Swiss chard, onion, and bell peppers with fried eggs. Seasoned with Mrs. Dash tomato, basil, and garlic blend. Flexible cooking method allows separate zones for those avoiding chard, with eggs cooked to preference and served over the vegetable base.
Ingredients
- 2 Swiss chard stalks and leaves, chopped
- ½ sweet onion, chopped
- ¼ yellow bell pepper, chopped
- ¼ green bell pepper, chopped
- 2 teaspoon Mrs. Dash Tomato, Basil, and Garlic seasoningsalt and dried herbs blend1:1seasonings
customize spice level
- 1 tablespoon organic coconut oil
- 2 eggs
Instructions
- 1
Chop the chard leaves and stalks into bite-sized pieces.
- 2
Chop the onion and bell peppers.
- 3
Add coconut oil to the griddle and heat until it begins to sizzle.
- 4
Add the vegetables to the griddle. Optionally, cook chard with some onion and pepper on one side, and remaining peppers and onion on the other side if some diners prefer to avoid chard.
- 5
Sprinkle Mrs. Dash seasoning over the vegetables as they cook.
- 6
Add eggs to the griddle and fry to your preferred doneness.
- 7
Arrange vegetables on a plate, creating a well in the center.
- 8
Top the vegetables with the fried egg.
- 9
Serve as is, in a tortilla, or with raisin toast.
Tips
Create separate cooking zones for dietary preferences by cooking chard on one side of the griddle if some diners dislike it.
Adjust egg doneness by length of cooking: fry briefly for runny yolks, longer for firmer yolks.
Good to Know
Vegetables can be chopped up to 1 day ahead and stored in an airtight container.
Serve hot, optionally with warm tortillas or raisin toast on the side.
Common Mistakes
Do not skip the sizzling sound when oil is ready to avoid adding cold vegetables to cool oil.
Do not overcrowd the griddle to ensure vegetables cook evenly rather than steam.
Substitutions
customize spice level