Scrambled Egg and Swiss Chard Tacos

Photo: Andrew Purcell
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.

Yield:

6

Recipe from

Recipe Time

Total: 35 Minutes

Ingredients

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

Preparation

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.

Note:

Kelly Myers,

January 2013