Scrambled Egg and Swiss Chard Tacos

Serving Size: 6
Total Time:


  • 2 Tbsp extra virgin olive oil
  • freshly ground pepper
  • 3 Tbsp minced cilantro
  • 2 seeded plum tomato
  • 6 large egg, lightly beaten
  • 1.25 Pound rainbow Swiss chard, leaves and stems thinly sliced
  • kosher salt
  • 2 seeded serrano chiles, minced
  • Tbsp minced white onions
  • warmed corn tortillas, for serving


  1. In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.

SERVE WITH Salsa verde and Mexican crema or sour cream.


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