Where fitness and french fries find a healthy balance.

Egg Tacos with Chard and Garlic

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There is just something special about working an 8 hour day then fighting the crowds at the supermarket afterwards. Even with a list I found myself backtracking through the aisles, making sure I had my extra virgin olive oil and marshmellow fluff. At the checkout stand, of COURSE I realized that my fresh raspberries were moldy. 45 minutes later I found myself loading the fridge and wondering what I could possibly make for dinner that wouldn’t take more than 10 minutes. For me, the answer is always egg tacos! I love the combo of swiss chard, eggs, and garlic. But honestly these tacos could have any combination of veggies and spices. Think of this recipe as a template for an easy to make dinner, (or breakfast), that will save your energy for bigger and better things a.k.a. made from scratch brownies.

Egg Tacos with Chard and Garlic

Serves 1


1 tsp olive oil

1 garlic clove minced

2 Tbsps. Chopped onion

2 chopped button mushrooms

2 leaves swiss chard chopped

1/8 tsp cumin

1/8 tsp chili powder

Salt and pepper

1 egg

1 egg white

2 corn tortillas warmed

Shredded pepperjack cheese


Salsa of choice


Heat the olive oil over medium heat in a non-stick pan. Add the garlic, onion, and mushrooms to the pan. Once they are fragrant and soft, add the stem portion of the swiss chard and spices. Saute for about two minutes then add the chard leaves. While chard is cooking, mix together egg and egg white in a separate bowl. Once chard has wilted, add the egg mixture and cook until eggs are cooked through but still moist. This is a good time to throw a little salt and pepper on the mixture. Now its time to assemble the tacos! I like to heat my tortillas until they are soft and pliable. Top each with the egg mixture, cheese, avocado, and salsa. If you like things really spicy, you can always add a little hot sauce too. Since its summer, I felt it was only proper to round out my meal with a big wedge of watermelon.


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