Low Sodium Herb Egg Skillet with Roasted Beets and Swiss Chard

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Herb Egg Skillet with Roasted Beets and Swiss Chard

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Ingredients

2 servings

For the roasted beets

2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the skillet

1 tbsp olive oil
1 small bunch swiss chard (about 4 oz), stems thinly sliced, leaves roughly torn
2 tsp apple cider vinegar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
2 tbsp fresh ricotta

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh thyme leaves

Instructions

1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 22–25 minutes, turning once halfway through, until tender when pierced with a fork and the edges are beginning to caramelize.
2
While the beets roast, heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the Swiss chard stems and cook, stirring occasionally, until softened, about 3–4 minutes.

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