Scrambled Egg and Swiss Chard Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
10 tablespoons white onion, minced |
2 serrano chiles, seeded, minced |
kosher salt |
1 1/4 pounds rainbow swiss chard, leaves and stems thinly sliced |
6 (large) eggs, lightly beaten |
2 plum tomatoes, seeded, chopped |
3 tablespoons cilantro, minced |
freshly ground pepper |
warmed corn tortillas, for serving |
Directions:
1. In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.
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