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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Enjoyed this often as a San Francisco native. Substituted ground bison for Italian sausage and seasoned meat with fresh sage, basil and garlic. Also used fresh chard from the garden. Great for any meal and popular with all ages!