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Scrambled Egg and Swiss Chard Tacos
© Andrew Purcell

Scrambled Egg and Swiss Chard Tacos

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These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.

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  1. 2 tablespoons extra-virgin olive oil
  2. 10 tablespoons minced white onion
  3. 2 seeded serrano chiles, minced
  4. Kosher salt
  5. 1 1/4 pounds rainbow Swiss chard, leaves and stems thinly sliced
  6. 6 large eggs, lightly beaten
  7. 2 seeded plum tomatoes, chopped
  8. 3 tablespoons minced cilantro
  9. Freshly ground pepper
  10. Warmed corn tortillas, for serving
  1. In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.
Serve With Salsa verde and Mexican crema or sour cream.
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