Recipe: Eggs, Red Chard, Squash, Mushrooms

Yesterday it was just Amie and I – DH was out, playing a softball game. So dinner had to be cooked fast and easy. What I came up with was tasty and creamy, healthy and local, and ready in 15 minutes. So I thought you might want me to share the recipe.

• You need

1. 1 small onion, chopped
2. one bunch of red chard, shredded
3. 1 summer squash, chopped
4. six or seven button mushrooms, chopped
5. 6 small eggs, beaten
6. little bit of cold milk (optional)

• Instructions

1. wash, shred and steam the chard in steamer or microwave, remove and chop up further (to bitesize)
2. in skillet, on medium to high heat, sautee onion in oil
3. add salt, pepper and nutmeg (the only non-local ingredients)
4. after a minute add squash
5. add mushrooms and steamed chard last – keep the juice from the chard and put it in the freezer to cool down fast
6. sautee all on medium to high heat until onion is just a little bit burnt, squash cubes are browned by still crunchy, and mushrooms are only just cooked through and are starting to release their juices, remove from heat
7. beat eggs in large bowl
8. add sauteed veggies to the eggs in the bowl (not the other way around!), stir until all is coated with egg (egg will already cook a bit)
9. put some more oil in the skillet and reheat briefly on medium heat
10. pour the egg-veggie mix into the skillet
11. scramble until the eggs is just cooked enough. Immediately stir in the cold milk or the cooled chard juice and move out of the pan onto a plate (this will stop the eggs from cooking further and hardening)
12. Enjoy with a piece of bread or some rice.