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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the chard very well to remove grit and sand; shake it to remove excess water. | 2. Tear chard into bite-size pieces onto a plate. | 3. Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot. | 4. Cover and let steam about 3 minutes. | 5. While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through. | 6. Remove lid from skillet and cook a bit longer until water in skillet is absorbed. | 7. Add some of your favorite oil and heat it. | 8. When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs). | 9. Add pepper and asiago cheese to taste. Add red pepper flakes if using. | 10. Cook a moment longer - just enough to melt or soften the cheese. | 11. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swiss chard leaf	1	swiss		-	-	-	-
shallot	1/2		minced	-	-	-	-
basil leaf	3 -4			-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
extra virgin olive oil				-	-	-	-
asiago cheese				-	-	-	-
black pepper			ground	-	-	-	-
red pepper flake			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.