Anti Inflammatory Herb Egg Skillet with Roasted Beets and Swiss Chard
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Learn more →Ingredients
2 servings
For the roasted beets
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
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
- 4 large eggs
- 2 tbsp fresh ricotta
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of ricotta cheese used here (~1 tbsp per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
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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