2 large eggs
2 Cups Swiss chard, chopped
1/4 Cup shredded Cheddar cheese
1 Teaspoon olive oil
1/4 Cup raspberries
1. Sauté Swiss chard in 1 tsp oil until decreased in volume and tender.
2. Beat eggs slightly and add to pan with Swiss chard. Using a spatula, mix to combine and cook till eggs are set.
3. Add shredded cheddar to top or it may be added in with the eggs and cooked all together. Serve with raspberries on the side.