I think this may only be the third breakfast recipe I’ve posted on this blog. I think chocolate chip pancakes are in order next weekend, but enjoy this meal in the meantime.
I prefer omelettes to scrambled eggs because the omelette allows for more creativity. The smoked sausage and pepper jack cheese provide a nice against the slightly bitter, slightly salty nature of swiss chard. Swiss chard is an amazing vegetable, a super vegetable because of its health benefits, and its flavor profile is similar to beets and spinach. In fact, try substituting swiss chard next time you plan to use cooked spinach.
I made this for two people, and you could easily make this for yourself by reducing the ingredients by half.
Ingredients and Directions:
-4 eggs, beaten
-1 large red potato, halved and then quartered
-1 smoked sausage, diced
-1 leaf swiss chard, chopped (discard stem)
-pepper jack cheese
-garlic powder
-salt and pepper
-olive oil
Preheat oven to 400 degrees, and start all your prep while the oven warms up. Coat the potatoes in olive oil and salt, pepper, and garlic powder. Roast in oven for 30 minutes.
When the potatoes are 15 minutes from being done, heat olive oil for 2 minutes on medium heat. Add sausage and cook for 5 minutes. Add eggs to the pan now, and let the eggs and sausage cook until the top of the eggs seems to be cooking, probably 3-4 minutes. Add swiss chard, cheese, salt, pepper, and let cook open faced for 1 minute. Fold over eggs gently to form the omelette. Cook long enough to soften swiss chard and melt cheese, flipping the omelette at least once in the process. Omelette should be ready at the same time as the potatoes.
Serve and enjoy!!
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