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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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