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Egg Scramble with Mushrooms and Chard
with apple & mixed green salad

Active: 35 min Total: 35 min
This egg scramble gets a sophisticated (and healthy makeover) with mushrooms, chard, and thyme leaves. Served with a side salad, this is a dinner you'll feel super great about!


Egg Scramble with Mushrooms and Chard:
  • Shallots - 1 bulb , diced
  • Mushrooms, brown - 3/4 lb , chopped
  • Chard, any type - 1 bunch , leaves torn, stems chopped
  • Eggs - 7
  • Cooking oil - 1 Tbsp
  • Thyme leaves - 1/2 tsp
  • Red wine vinegar - 2 tsp
  • Grassfed butter - 1 Tbsp
Side Salad with Apples or Pears:
  • Balsamic vinegar - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 1/4 cup
  • Apple or pear - 1 , chopped
  • Mixed greens - 4 oz
  • Sliced almonds - 2 Tbsp


  1. Shallots / Mushrooms / Chard - Prep as directed. (Can be done up to 3 days ahead)
  2. Eggs - Whisk eggs with some salt and pepper.
  3. Vinaigrette - Whisk vinegars, Dijon, and maple syrup with oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
  4. Apple or pear - Chop into bite-sized pieces (or julienne!).

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  1. Heat a non-stick frying pan or skillet over medium-high heat. Add oil and then shallots, chard stems, and thyme leaves to heated oil. Saute until softened, ~1 minute.
  2. Add mushrooms, chard leaves, red wine vinegar, and some salt. Saute until tender, 3 to 4 minutes. Remove from pan and set aside.
  3. Return pan to medium heat and add butter. Once melted, pour in whisked eggs and scramble over a low heat until you get the texture you want. Remove from heat.
  4. Toss vinaigrette with greens, chopped apples or pears, and sliced almonds. Enjoy with your egg scramble.



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