• May 5, 2015

    Swiss Chard Scramble

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    Since I’ve been pregnant, I’ve been really only craving savoury foods in the morning.

    In fact, anything sticky, cake-y or doused in maple syrup before noon makes me want to (or actually) barf my guts out. I was hoping this would pass after the first trimester, but alas, here I am approaching my 19th week and it hasn’t changed.

    There are wives’ tales that say if you crave savoury, it’s a boy, if you crave sweet, it’s a girl… do you believe any of these pregnancy stories??

    I’ve been really craving leafy greens, too, which is how I wound up making this swiss chard scramble several times this week. It’s also a great way to get greens into my little guy – I just make sure to chop them super-fine so that he can manage them (leaves tend to get stuck in their throats).

    The onions add a layer of savoury flavour, and I really like some punchy chile flakes in the morning.

    The method I use for scrambled eggs might be different from what you’re used to – I reserve the milk until the very end, rather than whisking it into the raw eggs. Splashed over the nearly-cooked scramble, it adds moisture and sheen, while allowing the eggs to hold their shape a bit more (I prefer large pieces to tiny curds). I believe it was Julia Child who taught me this trick, but it was so long ago I don’t remember for sure.

    Since this sweet-aversion started, we’ve been having a lot of eggs for breakfast. I think next week I’ll start making some South-Indian savoury breakfasts – like sambhar and idli – which are so delicious, but maybe a little far from the reach of a North American home cook (requiring special spice mixes and cooking tools) – but would you still be interested to see??


    Swiss Chard Scramble

    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Breakfast
    Cuisine: American
    Author: Jennifer Pallian BSc, RD


    • 2 tbsp olive oil
    • 1 large leaf swiss chard finely chopped, stem removed and discarded
    • 2 tbsp minced onion
    • 5 large eggs
    • 1/2 tsp kosher salt
    • red chile flakes to taste (optional)
    • splash of milk


    • Heat oil in a well-seasoned cast iron (or nonstick) skillet over medium-high heat. Add chard and onion and cook until just softened, about 2 minutes. Meanwhile, whisk eggs vigorously adding salt and chile flakes, if using. Pour eggs into pan and stir to incorporate greens and onions. Cook, stirring occasionally, until large curds form. When eggs are about 80% cooked, turn off heat and add the splash of milk, stirring to coat eggs.
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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    5 stars
    Thanks so much for sharing this recipe – we gave it a go when we had chard to use up and it was delicious. Will definitely repeat! We had it on sourdough bread with our daughter’s leftover baked beans on the side, ha! But it was so quick and easy.


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