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Scrambled Egg and Swiss Chard Tacos

Photo: Andrew Purcell
Total time 35 mins
Yield 6
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.


  • 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

How to Make It

  1. 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.