Swiss chard is an excellent source of vitamins A, C, and K, as well as a good source of magnesium, potassium, iron, and dietary fiber. Potatoes are high in potassium and vitamin B6—keep their skin on to retain fiber and nutrients.
NOTE: To make ahead of time, prepare chard mixture through step 7 and store in a sealable container in the refrigerator. When ready to eat, place chard mixture in a sauté pan and continue with step 8, adjusting the cook time to about 6 minutes.
- Cook Time
- Prep Time
- 1 pound potatoes, cubed
- 2 tablespoons extra virgin olive oil, divided
- 1 leek, trimmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Pinch red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for garnish
- 2-3 cups thinly sliced trimmed Swiss chard (about 1 bunch)
- 6 large eggs
- 2 ounces feta, crumbled
Preheat the oven to 400°F. Line a baking sheet with baking paper.
- Place potatoes on the prepared baking sheet and toss with 1 tablespoon evoo.
- Roast at 400°F for 20 to 30 minutes or until golden brown. Toss well, add leeks and remaining 1 tablespoon evoo. Cook 10 more minutes.
- Add garlic, paprika, red pepper flakes, salt, pepper and chard to the sheet pan and toss.
- Using the back of a spoon make 6 wells and crack eggs into wells. Return pan to oven and bake until eggs are set, 7 to 9 minutes.
- Serve topped with crumbled feta and freshly ground black pepper.
- Serving Size: 1 serving
- Calories: 200
- Carbohydrate Content: 15 g
- Cholesterol Content: 190 mg
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 10 g
- Sodium Content: 280 mg
- Sugar Content: 2 g