Joe's Special

Randy Mayor; Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 cup egg mixture and 1 toast slice)

Recipe from

Nutritional Information

Calories 335
Caloriesfromfat 23 %
Fat 8.6 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 20.9 g
Carbohydrate 43.2 g
Fiber 4.3 g
Cholesterol 183 mg
Iron 3.7 mg
Sodium 931 mg
Calcium 116 mg

Ingredients

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

Preparation

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.

Note:

Cheryl Alters Jamison and Bill Jamison,

January 2004