This was my morning in a nutshell…
I did my regular garden and animal care. Then I picked a tomato off a large plant on my porch. I harvested a bunch of Swiss Chard, sharing some with my hens as a gathered 3 eggs from their nests. Sigh…contentment is only a few steps from my sliding glass door. It is hard to explain how it feels to walk outside and “shop” your garden that you planted as tiny seeds. What a pleasure it is too see and talk to the chickens that help you make breakfast. It’s freaking awesome!
Today one of my little quail roosters found his voice and he’s been showing off all day. Now the girls need to produce some eggs! 😉
Ok on with the recipe.
A bunch of Swiss chard (roughly chopped, stems removed)
1/3 cup of diced onions
2 tablespoons of butter
1 cup of freshly grated Romano cheese
Meat of your choice, cooked (I used a 7 oz package of humanely raised sausage links cut up)
7 – 9 eggs, lightly scrambled
Salt and pepper to taste
Pre-heat oven to broil
Choose a pan that can go into an oven, I used my cast iron skillet
Melt butter in pan
Sauté onions and chard together till chard is wilted (you can add whatever veggies you like but this is what I had)
Add cheese to eggs and full incorporate
Pour over veggies & meat
Cook on the stove top on LOW, so it won’t burn
Once the “jiggle” is gone from the eggs (5 – 10 mins) put the pan under the broiler for 1 – 2 minutes to complete the cooking and lightly brown the top.
Enjoy! We like salsa on ours.