Swiss Chard and Egg Scramble

by | Nov 7, 2012 | Breakfast, Recipes | 0 comments

I often get requests for a quick, easy and healthy breakfast–and this would make a great healthy breakfast. Today, however, this was my lunch. And in true inspiration borne of necessity, I looked in my (pretty empty) fridge for something I could rustle up for lunch. I had a few nice stalks of Swiss Chard, the superfood greens with a mild taste not too different from spinach; a couple of mushrooms, a part of a red onion, some garlic, and a couple eggs.

[Since I was way too hungry and gobbled mine up so fast, I didn’t get a photo, so I borrowed my friend Sonora’s picture from her website, She has a lot of other yummy recipes on her site too! ]

Some of the massive health benefits from Swiss Chard include:

The amazing variety of phytonutrients in chard is quickly recognizable in its vibrant colors, including the rich, dark greens in its leaves and the rainbow of reds, purples, and yellows in its stalks and veins.

Virtually all of these phytonutrients provide antioxidant benefits, anti-inflammatory benefits, or both. In addition, many provide health benefits that are more specific certain systems in the body.

Chard provides some very specific and powerful phytonutrients that regulate our body’s blood sugar, making this a valuable food item to add to meals if you are working on keeping blood sugar low and preventing or managing diabetes.

Alrighty then, it’s going to be a Swiss Chard and Egg Scramble for lunch.

Holy Cow! It was really good!!

Darn it, I meant to take a picture, but ate it too fast!

Here’s what I did…(the only thing I would change if I had it, would be to add bacon!)


2T Extra Virgin Olive Oil or butter

1/4-1/2 red onion, chopped

2 cloves of garlic, chopped

2 sliced mushrooms

2-3 leaves of fresh Swiss Chard, chopped (include white or red stalks, but chop of tough ends)

Or, use a handful or two of chopped organic spinach (read about the “Dirty Dozen” here)

1 or 2 eggs

Hot pepper flakes

Sea salt, fresh ground pepper

1/2 fresh lemon


In a pan, melt butter or add olive oil, garlic and onion over medium heat. Saute until until is soft. Add Swiss Chard and stir, about 1-2 minutes, or until it just begins to wilt. Don’t overcook! Push veggies to the sides and add to the center of pan. Scramble lightly and then stir into veggies. Add hot pepper to taste, salt, pepper and a squeeze of lemon juice. I’m thinking this would have been good with a squeeze of Siracha sauce as well…

Note: if using bacon, chop and cook first until brown. Drain excess grease, and then cook as above.


Till next time,

Stay healthy and lean!


About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at or 314-369-6400 or on FB Instant Messenger.


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