Starting with my Fast Chicken Soup Base, it is simple to cut hours off the typical cooking time for handmade chicken soup while still producing soup that tastes even better than the “from scratch” approach. These soul-satisfying meals are simple to cook in two different variations.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 2 cups stemmed and chopped rainbow chard
- 1 cup fresh spinach
- ½ cup arugula
- 2 cloves garlic, minced
- 4 eggs, beaten
- ½ cup shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.
- You can substitute Cheddar cheese with any shredded cheese of your choice.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 402 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 484 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This was a nice way to add some veg to breakfast. I used Swiss chard and kale as my greens. I chose to sauté the garlic first, until fragrant, and then add the greens. I also always salt/pepper at every step, as opposed to simply at the end. I halved the recipe for just me, and the egg to greens ratio was a bit off for me, but that is an easy fix. This was make a really nice egg component to a breakfast sandwich. Thanks for the recipe!