Eggs for dinner? Absolutely. Eggs are not just for breakfast, they are a fantastic, quick and inexpensive way to make dinner. To quote my friend Cris Briger, “if I have eggs and butter I can make a meal for friends in a pinch. Omelets, egg salad, deviled eggs, scrambled eggs. It’s endless.” This yummy recipe, eggs with Swiss chard and smoked Gouda, photographed by the talent Matthew Mead, is not only an easy weeknight meal, it is great for Meatless Mondays.

For those not familiar with Meatless Monday, it is a global movement with a simple message: one day a week, cut the meat. Launched in 2003, Meatless Monday is a non-profit initiative working in collaboration with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health. The goal is to reduce meat consumption by 15% for personal health and the health of the planet.

This dish is so simple, so delicious, and so quick. Serve with a simple salad and you have a perfect weeknight meal.



Skillet Eggs with Swiss Chard and Smoked Gouda

  • Author: Ronda Carman
  • Yield: 4 1x


2 tablespoons olive oil
4 tablespoons prosciutto, diced
1 large shallots, diced
1 clove garlic, minced
1 small zucchini, diced
4 cups Swiss chard, roughly chopped
1 cup red and yellow cherry tomatoes, halved
2 teaspoons
fresh ground black pepper, to taste
4 eggs
1/2 cup Smoked Gouda, grated


In a large cast iron skillet, heat olive oil over medium heat. Add the prosciutto and shallot. Sauté until the shallot is tender, about 3 minutes. Add the garlic and sauté a minute longer.

Add zucchini and cook for 1-2 minutes. Add the Swiss chard by the handful, allowing the chard to start wilting.  Cook for another 5 minutes, or until the vegetables are just tender. Add the tomatoes and season with salt and pepper. 

Preheat broiler.

Stir the vegetables and smooth them into an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until eggs reach the desired level of doneness. 

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Place under the broiler just to turn the cheese a golden color. Use a spatula to transfer vegetables and 1 egg onto each plate.


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