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Scrambled Eggs with Chard


6 eggs
1 spring onion, green and white parts chopped and separated
2 tablespoons milk
Fresh oregano, chopped
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 green garlic, chopped
Pinch of red pepper flakes
1 bunch chard, destemmed and leaves thinly sliced
½ cup of grated mozzarella cheese


  1. Crack the eggs and add to a large mixing bowl. Beat eggs with a whisk. Add the green parts of the spring onion, milk, chopped herbs and a pinch of salt and pepper. Set aside.
  2. Heat olive oil in a large stick-free frying pan on medium high heat. When the oil is hot, add the white part of the spring onion, green garlic and red pepper flakes. Cook for a couple minutes.
  3. Add the thinly sliced chard to the pan, toss with the onion and olive oil. Cook for a few minutes, until the chard is just wilted.
  4. Lower the heat to medium. Add the beaten eggs to the pan. Stir until the eggs begin to set. Then stir in the shredded mozzarella cheese.
  5. Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.