Scramble with Shiitakes, Chard, and Fingerling Potatoes

Staff Writer
Scramble with Shiitakes, Chard, and Fingerling Potatoes
Scramble with Fontina, Shiitakes, Chard, and Fingerling Potatoes
Viviane Bauquet Farre

Scramble with Fontina, Shiitakes, Chard, and Fingerling Potatoes

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!

Ready in
40 m
4
Servings
551
Calories Per Serving
Deliver Ingredients

Ingredients

For the eggs

  • 10 large eggs
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 4 ounces aged fontina, Cheddar, or Gruyère, grated coarsely

For the vegetables

  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 8 ounces shiitake mushrooms, trimmed and cut into ¼-inch-thick slices
  • 12 ounces 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

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.

Shiitake Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Shiitake Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.

Nutritional Facts

Total Fat
37g
57%
Sugar
4g
N/A
Saturated Fat
14g
72%
Cholesterol
513mg
100%
Protein
29g
58%
Carbs
27g
9%
Vitamin A
670µg
74%
Vitamin B12
2µg
27%
Vitamin B6
0.6mg
27.7%
Vitamin C
53mg
88%
Vitamin D
3µg
1%
Vitamin E
5mg
26%
Vitamin K
952µg
100%
Calcium
303mg
30%
Fiber
5g
20%
Folate (food)
84µg
N/A
Folate equivalent (total)
84µg
21%
Iron
6mg
31%
Magnesium
127mg
32%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
14%
Phosphorus
471mg
67%
Polyunsaturated
4g
N/A
Potassium
839mg
24%
Riboflavin (B2)
0.9mg
50.8%
Sodium
1002mg
42%
Thiamin (B1)
0.1mg
7.9%
Trans
0.3g
N/A
Zinc
4mg
24%