Swiss Chard and Cherry Tomato Scramble

I am serious, I don’t think there is a raw vegetable more delightful to look at than the bountiful Swiss chard. From its rainbow stems that are so strong, to its voluminous, curvy leaves that are the most striking green. It is beautiful and simple, kind of like this scramble! Quick and easy enough to cook up on a weekday morning!

• Eggs

• Swiss chard

• Cherry tomatoes

• Dijon mustard

• Salt

• Pepper

• Feta cheese

• Lemon

• Olive oil

• Butter

(makes one scramble)

1. Heat a saucepan to low/medium heat. Add 1 tablespoon of olive oil and 4 diced cherry tomatoes with a pinch of salt. Saute for 2 minutes.

2. While tomatoes are sautéing, chiffonade (thinly slice) the Swiss chard leaves (save the stems to cook with later). Add to the saucepan with the tomatoes and ½ teaspoon Dijon mustard, and swirl to coat in olive oil, then cover with a lid. Steam for 2 minutes, then sprinkle with juice from 1 lemon wedge.

3. While chard is wilting, crack three eggs into a bowl and whisk with a fork. Push vegetables to one side of pan, add ½ tablespoon butter to coat the bottom, and pour eggs into the pan. Let set for 2 minutes (sprinkling with salt and pepper). Then fold and gently scramble the eggs and vegetable together with a spatula.

4. When eggs are almost cooked, add feta cheese to taste. Enjoy with espresso...