Rainbow chard scramble with fruit

rainbow chard with quinoa and portabellaRainbow chard scramblerainbow scramble

This is my favorite thing to make my daughter and I for breakfast. It’s quick, easy and loaded with nutrients. Plus it’s easy to vary up the ingredients with mushrooms, brown rice, quinoa and/or seasonal fruit.

Serves 2

1/4 onion, chopped
2 large carrots, chopped
2-3 large leaves of rainbow chard, including stems, chopped
3 tablespoons of extra virgin olive oil
2 organic and free range eggs
2 slices of organic mozzarella cheese
1 portabella mushroon, chopped (optional)
1 cup of brown rice or quinoa (optional)

Varies, depending on what’s in season
1 avocado
4 strawberries
2 tangerines
4 blackberries


1. Drizzle EVOO in frying pan over medium heat. Cook onion, carrots and chard until softened. Pour mixture onto two plates and add slice of cheese on top.

2. Drizzle EVOO. Cook eggs just the way you like it and put on top of cheese.

3. Add favorite fruit on the side.