Rating: 4 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves.

Jeanne Kelley
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr, Leigh Ann Ross

Recipe Summary

total:
1 hr 3 mins
Yield:
4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

261 calories; fat 13.5g; saturated fat 3.5g; mono fat 7.6g; poly fat 1.8g; protein 11.6g; carbohydrates 23.6g; fiber 3.2g; cholesterol 188mg; iron 3.4mg; sodium 480mg; calcium 156mg.
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