This cook-top scramble doesn't take a lot of culinary expertise or presentation efforts. It's all about getting some quality food cooked in an efficient manner. Beginning to end, this dish takes about 30 minutes to prepare.
Three simple ingredients form the base: eggs, fingerling potatoes and Swiss chard. Swiss chard's leaves are rich in vitamins A, K and C. Fingerling potatoes contain carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals. They're also a good source of vitamins B6, C, copper, potassium, manganese and dietary fiber. And eggs, of course, are a great source of protein.
- 2 tablespoons extra-virgin olive oil
- 6 fingerling potatoes, cut in quarters
- 2 garlic cloves, minced
- 2 teaspoons paprika
- Couple pinches of salt to taste
- Couple pinches of ground black pepper
- One bunch of thinly sliced chard
- 4 large eggs
- Your favorite shredded cheese as garnish (optional)
1. Season quartered fingerling potatoes with salt, pepper and extra virgin olive oil. Bake at 425 degrees Fahrenheit for 15 to 20 minutes.
2. Heat a large skillet over medium heat. Add oil to pan. Add the potatoes, garlic, paprika, salt and pepper.
3. Add sliced chard and cook for 4 minutes, stirring constantly.
4. In a separate bowl, scramble the eggs. Add the scrambled egg mixture to the skillet (seasoning with additional salt and pepper if you would like).
5. Cover and cook for 3 minutes; sprinkle cheese over potato mixture (optional).
Serves 2 to 4
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