The cooler temperatures are upon us which makes griddle dinner options a lot more tempting. Now a ‘healthy’ potato scramble may seem like an oxymoron, but adding Swiss chard into the mix is a great way to eek in some leafy greens with a ton of health benefits. Three simple ingredients form the base of this dish: eggs, fingerling potatoes and Swiss chard {two of which are in season for Southern California}. The rest is just a few simple ingredients you’re sure to find stocked in your pantry.

Swiss chard has highly nutritious leaves rich in vitamins A, K and C. High in minerals and dietary fiber, raw chard is naturally quite bitter, but once you cook or saute the leaves it becomes a lot more mild and delicate. Fingerling potatoes are a good source of vitamins B6, C, copper, potassium, manganese and dietary fiber. They also contain phytonutrients that have antioxidant activity. Unfortunately, potatoes suffer from a horrible public image since often times they’re packaged and presented in the form of chips and fries. But they actually contain quite a few health-promoting compounds such as carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

A cook-top ‘scramble’ doesn’t take a lot of culinary expertise or presentation efforts; it’s all about getting some quality food cooked in an efficient manner. And if you take the time to pre-bake your potatoes in the oven for about 15-20 minutes, you’re only looking at about an additional 10 minutes to mix in the rest of the ingredients while on the stove. Easy, delicious, nutritious and creative, you’re sure to win people over with this wonderful main dish.

Servings: 2-4 as main dish


  • – 2 tablespoons extra-virgin olive oil
  • – 6 fingerling potatoes, cut in quarters
  • – 2 garlic cloves, minced
  • – 2 teaspoons paprika
  • – couple pinches of salt to taste
  • – couple pinches of ground black pepper
  • – one bunch of thinly sliced chard
  • – 4 large eggs
  • – your favorite shredded cheese as garnish (optional)


  1. Pre-bake quartered fingerling potatoes at 425-deg F for 15-20 minutes. Season with salt, pepper and extra virgin olive oil.
  2. Heat a large skillet over medium heat. Add oil to pan. Add potatoes, garlic, paprika, salt and pepper.
  3. Add sliced chard and cook for 4 minutes, stirring constantly.
  4. In a separate bowl, scramble the 4 eggs. Add the scrambled egg mixture to the skillet (seasoning with additional salt and pepper if you would like).
  5. Cover and cook 3 minutes; sprinkle cheese over potato mixture (optional).