- 1 tablespoon olive oil
- 2 cups stemmed and chopped rainbow chard
- 1 cup fresh spinach
- 1/2 cup arugula
- 2 cloves garlic, minced
- 4 eggs, beaten
- 1/2 cup shredded Cheddar cheese
- salt and ground black pepper to taste
- 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.
09/08/2019
recipepes.com
eggs and greens breakfast dish, recipe
PT15M
PT1H
5
455 calories