By: Suzanne Doerries RD, LD, CPT
I must attribute this recipe to my sister. She actually introduced me to the combination of Swiss chard and eggs. It is a great way to get a high protein breakfast that has veggies and is a good source of vitamins A & C along with other nutrients.
Serving Size: 1
2 Swiss chard leaves
1 ½ Tbsp olive oil
1/8 onion, diced
¼ red pepper
1 garlic clove, minced
1/8 – ¼ avocado, diced (optional)
2 chicken sausage links (I used Applegate Naturals)
Cut the stem from 2 Swiss chard leaves dicing the stems and chopping the leaves into smaller pieces.
Add the olive oil to a small sauce pan. Turn on low heat. Add the onion, Swiss chard stems, and pepper to the saucepan and cook stirring frequently. After a minute add the garlic and stir.
Add the Swiss chard leaves and cover with a lid. Cook for 3-5 minutes until the Swiss chard begins to wilt.
Remove the lid, allow the steam to clear, and then make 2 indentations for the eggs. Add one egg to each indentation. It helps to crack the egg in a separate bowl and then pour into the indentation.
Put the lid back on and cook for another 2-3 minutes. The yolk should still be runny, but the white cooked.
While the eggs are cooking, cook the sausage according to the package. Once cooked, cut into bite-size pieces.
Pour the contents of the saucepan onto a plate. Top with the avocado and chicken. Enjoy!
The nutrition information is approximate and may vary from dish to dish.
Calories: 395 Carbs: 8 grams Protein: 22 grams Fat: 31 grams