I am loving the abundance of swiss chard! My favorite way to have it here lately, is for breakfast. This is a hearty breakfast, and will take you well into lunchtime.
You will need:
1 small Hubar family farm potatoes, diced small
1/4 small Grinnel Family Farm cippolini onion, diced small
2-3 or more leaves Swiss Chard, sliced thin
2 eggs from the egg producer of your choice, cause their aren’t any bad eggs at IFC!
2 slices bacon, diced
1 clove Lo-Tech Acres garlic, finely diced (optional)
1 large La Tortilla Factory Wheat Tortilla (10 grams of fiber, you need this!)
Shredded Gouda, Cheddar or Goat Cheese crumbles – a few tablespoons
Cook the bacon about halfway, until it starts to let loose its lardy goodness, then toss in the onions and potatoes. Stir and let this cook until the potatoes soften and begin to brown. Toss in the garlic and swiss chard, stir and cook until the swiss chard is as soft as you like and the potatoes are browned. Crack in the two eggs. For sunny side up, cover pan and turn off heat, let sit until eggs are to your liking. For scrambled, make a well in the middle if the pan, crack in the eggs, stir and scramble until you are satisfied.
Place the tortilla on a plate, sprinkle on the cheese then place the potatoe mixture on the cheese. Roll, or eat open face and enjoy!!