Scramble with Shiitakes, Chard, and Fingerling Potatoes Recipe

DIRECTIONS

For the eggs:

In a medium-sized bowl, whisk the eggs lightly. Add the salt, pepper, and cheese. Whisk until well blended. Set aside.

For the vegetables:

Heat a large, nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and 1 tablespoon of the olive oil. As soon as the butter has melted, add the mushrooms.

Sauté until golden, tossing only occasionally, about 5-6 minutes. Season with salt and pepper, to taste. Toss again and transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.

Place the potatoes in a medium-sized, heavy-bottomed pot and fill with enough water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat.

Once boiling, reduce heat to medium and cook uncovered for 8-10 minutes until tender. Drain and let cool for a few minutes, then cut into ½-inch pieces. Set aside.

Return the skillet to the stove over medium-high heat. Add the remaining butter and 1 more tablespoon of the olive oil. As soon as the butter has melted, add the potatoes.

Sauté until golden brown, tossing only occasionally, about 6-8 minutes. Season with salt and pepper, to taste. Toss again and transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible.

Return the skillet to the stove over high heat. Add the remaining olive oil, garlic, and red pepper flakes. Stir well and sauté until the garlic releases its flavor but doesn’t brown, about 30 seconds. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté until the chard is wilted, about 2-3 minutes.

Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well, and sauté for 1-2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove from heat and serve immediately.