INGREDIENTS
- 1 tbsp butter
- 1 clove chopped garlic
- 1 small diced onion
- 1 cup chopped broccoli
- 1 small bunch of chopped rainbow chard
- 6 fresh eggs
- Amaranth microgreens to garnish
INSTRUCTIONS
STEP 1
Preheat oven to 400 degrees.
STEP 2
In a cast iron skillet melt butter and sauté garlic and onion over medium heat until softened and slightly browned.
STEP 3
Add broccoli and cook until the broccoli becomes bright green and slightly softened.
STEP 4
Add in just the stems of chopped rainbow chard since they take longer to cook. Sauté until softened.
STEP 5
Add rainbow chard leaves and sauté until wilted. Remove skillet from heat.
STEP 6
In a separate bowl, break and whisk together 6 fresh eggs.
STEP 7
Pour the whisked eggs into the cast iron skillet, being sure to evenly distribute the eggs in the veggies.
STEP 8
Bake in the oven for 15 minutes. For a nice browning on top, broil on high for 3 minutes – watch to avoid burning.
STEP 9
Garnish with vibrant amaranth microgreens and enjoy!
