This San Francisco specialty turns straightforward scrambled eggs into a distinctive dish. To stay true to the recipe's roots, serve with toasted sourdough bread. Replace the chard with packaged, washed spinach. Use baby spinach to avoid chopping altogether.
1/2 teaspoon dried basil
1/4 teaspoon salt
4 large egg whites
3 large eggs
4 ounces hot turkey Italian sausage
2 cups chopped onion
6 cups chopped Swiss chard (about 1/2 pound)
4 (1 1/2-ounce) slices sourdough bread, toasted
How to Make It
Combine the first 4 ingredients in a medium bowl, stirring with a whisk.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until lightly browned; stir to crumble. Add onion; cook 3 minutes or until onion is tender. Stir in chard; cover and cook 3 minutes or until chard wilts, stirring occasionally. Uncover and cook 1 minute or until liquid evaporates. Stir in egg mixture; cook 3 minutes or until eggs are set, stirring frequently. Serve with toast.
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