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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 23%
  • Fat: 8.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.9g
  • Carbohydrate: 43.2g
  • Fiber: 4.3g
  • Cholesterol: 183mg
  • Iron: 3.7mg
  • Sodium: 931mg
  • Calcium: 116mg

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

  1. Combine the first 4 ingredients in a medium bowl, stirring with a whisk.
  2. 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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