Egg-and-Veggie Skillet Rumble recipe
Servings: 4You will astound your company if you make this dish for them for breakfast. It is tasty, healthy, and verycolorful. Cut the leaves off the Swiss chard and reserve the stalks that are both tender and healthy.
1 tablespoon walnut oil1 small red onion diced (about 1/2 cup)1 cup sliced shiitake mushrooms4 stalks red Swiss chard1 cup steamed, snapped asparagus spears(flower and thin parts only)1/2 cup fresh basil chiffonade (leavesrolled tight and then sliced)1/2 cup sliced sundried tomatoes in oil6 eggs1/4 cup buttermilk2 tablespoons soft cream cheeseSalt and pepper
In a large skillet coated with DuPont™ Teflon® nonstick, heat the oil and sauté the onions until tender.Add the mushrooms. Remove the leaves from the Swiss Chard, tear and reserve. Chop the stalks into asmall dice as you would celery ribs; lightly sauté them with the mushrooms for about 2 minutes onmedium heat. Stir in the chard leaves and cook 1 minute until the leaves wilt.Add the asparagus, basil, and sun-dried tomatoes and cook another minute. Transfer the vegetablemixture to a bowl and keep warm. Using a whisk, beat the eggs with the buttermilk, cream cheese and aseasoning of salt and pepper and turn into the veggie pan. Scramble the eggs in the pan, and when fluffy,add the cooked veggies, tossing lightly. Serve immediately.