Swiss Chard and Bacon Scramble

with garlicky roasted mushrooms

Onions / Mushrooms / Parsley (if using) - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 3 days ahead)

Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

Eggs - Whisk eggs.

Heat oven to 425F / 218C degrees.

Toss mushrooms on a sheet pan with olive oil. Roast until mushrooms are golden brown, 10 to 12 minutes. In the last 2 minute of cooking, stir in the garlic and parsley.

While mushrooms are roasting, heat a frying pan over medium heat. Add bacon and fry until crisp on both sides, 5 to 8 minutes total. Set bacon on a paper towel lined plate and drain off all but about 1 Tbsp / 15 mL of bacon grease. Return pan to heat.

To heated pan, add onions, chard stems, and some salt. Saute until onions and chard stems are softened, 3 to 4 minutes. Add chard leaves and continue cooking until leaves cook down, ~2 minutes more. Set vegetables aside and return pan to heat.

Add cooking oil to heated pan. Add eggs and cook, stirring constantly until eggs are cooked to your liking. When eggs are finished, remove pan from heat and stir in onions and chard. Season with some salt and pepper.

Once mushrooms are done roasting, season with some salt and pepper.

Crumble bacon over top of eggs. Enjoy roasted mushrooms on the side. Serve with some hot sauce if you'd like.