Scramble With Shiitakes, Chard, And Fingerling Potatoes

3.3 from 29 ratings

This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weekday dinner, my mouth salivating in anticipation as I cook at the stove. Delicious though it is, however, this scramble is not a guilty pleasure. It’s a one-stop meal that’s loaded with nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full while supplying good energy for hours to come. A feat that’s hard to beat!

Servings

servings

Ingredients

10 large eggs
1/2 teaspoon sea salt
freshly ground black pepper, to taste
4 ounce aged fontina, cheddar, or gruyère, grated coarsely
2 tablespoon unsalted butter
3 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
8 ounce shiitake mushrooms, trimmed and cut into ¼-inch-thick slices
12 ounce fingerling potatoes
2 large cloves garlic, chopped finely
1/4 teaspoon red chile pepper flakes
1 bunch chard, green leaves only, stemmed and torn into 2-inch pieces

Directions

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