Breakfast: Scrambled Egg and Swiss Chard Tacos

Ingredients

2 tablespoons extra-virgin olive oil
10 tablespoons minced white onion
2 seeded serrano chiles, minced
Kosher salt
1 1/4 pounds rainbow Swiss chard, leaves and stems thinly sliced
6 large eggs, lightly beaten
2 seeded plum tomatoes, chopped
3 tablespoons minced cilantro
Freshly ground pepper
Warmed corn tortillas, for serving

Instructions

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.

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