Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Swiss chard in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Swiss chard, tap it and change its rating to Red.
- 2 tsp apple cider vinegar
- ¼ tsp salt
- 4 large eggs
- 2 tbsp fresh ricotta
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Can be omittedflat-leaf parsley
- 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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