This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weeknight dinner, my mouth salivating as I cook at the stove.
Delicious as it is, this scramble is far more than a guilty pleasure. It’s a one-stop meal that’s loaded with protein and nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full, while supplying good energy for hours to come.
A feat that’s hard to beat!
For the eggs
- 10 extra large eggs
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 4 oz aged fontina, cheddar or gruyère – coarsely grated (1 1/2 cups)
For the vegetables
- 12 oz fingerling potatoes – unpeeled and left whole
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 8 oz shiitake mushrooms – stems trimmed at the base of the caps and cut in 1/4″ slices
- 2 large garlic cloves – skinned and finely chopped
- 1/4 teaspoon red chili pepper flakes
- 8 oz Swiss chard – leaves torn in 2″ pieces, stems discarded
- sea salt to taste and freshly ground black pepper to taste
- Place the eggs in a medium bowl and lightly whisk. Add the salt, pepper and grated cheese. Whisk until well blended. Set aside.
- Place the potatoes in a medium heavy-bottomed pot and fill with enough water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 8 to 10 minutes until tender. Drain and let cool for a few minutes, then cut in 1/2” pieces. Set aside.
- Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the mushrooms. Toss well and sauté for 5 to 6 minutes until golden, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.
- Return the skillet to the stove over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the potatoes. Toss well and sauté for 6 to 8 minutes until golden-brown, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon, again leaving as much oil in the pan as possible.
- Return skillet to the stove over high heat. Add the remaining tablespoon of olive oil, the garlic and red pepper flakes. Stir well and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté for 2 to 3 minutes until the chard is wilted. Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well and sauté for 1 to 2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove pan from heat and serve immediately.