½ cup chopped (cooked chard leaves and/or stems, warm or at room temperature (add more if desired) (Chard can be cooked with onions and garlic))
1 tbsp currants
1 tbsp Kalamata olives (finely chopped)
1 tbsp pine nuts (toasted)
Lemon juice
Sea salt and ground pepper (as desired)
Herb sprigs of rosemary (parsley, sage, or chopped chives for garnish)
Heat olive oil in a medium-size skillet and slowly cook chopped onions and garlic for a few minutes.
Increase heat slightly and add beaten eggs, then reduce heat slightly. Eggs will immediately set in pan.
With a spatula, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook.
Continue to move egg around until all parts are cooked, keeping heat low.
As the eggs continue to cook, layer with chopped, cooked chard, currants, olives, and pine nuts.
Sprinkle with a few drops of lemon juice and season with salt and pepper.
Serve it whole, face up, sliding it out of the pan or gracefully fold in half onto a plate. Garnish with slices of tomato and sprigs of herbs or chopped chives. Keep warm or serve immediately!
Each month we focus on identifying a local producer to feature in our monthly newsletter, Food for Thought and in-store. We conduct an in-depth interview, and feature photos, creating an article that reaches over 9,000 shareholders. We invite the producer to the Co-op to show off their wares through a demonstration or a tasting. We promote the producer and event through print materials as well as our website, Facebook, and Instagram advertising. This program is central to our cooperatively owned business.
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