This recipe for our protein-packed Cheesy Swiss Chard Breakfast Tacos starts with prepping swiss chard from scratch, but the truth of the matter is that this tasty breakfast sandwich is a great way to use up leftover steamed or sautéed greens.

4 servings

20 minute prep

9 ingredients

  • 1 tablespoon extra virgin olive oil
  • ¼ cup red onion, sliced
  • 3 cups Swiss chard, chopped, leaves only stems reserved for another use
  • Red and yellow bell peppers, sliced and sauteed (optional)
  • 4 eggs, whisked
  • ½ cup shredded part-skim mozzarella cheese
  • 12 small corn tortillas
  • ¼ cup cilantro, minced
  • salt and pepper to taste

  1. In a large non-stick large sauté pan over medium heat, heat oil and add red onion. Cook until translucent. Add Swiss chard and cook for 3 to 5 minutes, or until slightly wilted. Add salt and pepper. Remove and reserve chard. Wipe pan.
  2. In a small bowl, whisk eggs with salt and pepper.
  3. Spray pan with cooking spray and place over medium low heat. Add eggs and cook until set and scrambled.
  4. In a dry, separate small sauté pan over medium-low heat, place one tortilla at a time in the pan to heat through.
  5. Place a portion of Swiss chard, eggs, and cheese on each taco. Garnish with cilantro and serve.

Chef Tips

If you want more of a lunchtime dish, add grilled peppers to your taco as in the photo.

Nutrition Facts (per serving)

Calories: 361; Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 7g; Carbohydrates: 35g; Sugar: 2g; Fiber: 5g; Protein: 17g; Sodium: 434mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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