Join Jenni Kayne Rewards & double points on Summer Whites. Details

Become a member first, then shop select styles for double points & free shipping. Sign up here, then shop Summer Whites here.

Food & Drink

Botanica’s Summer Scramble with Wilted Garden Chard

Whether you’re harvesting from your own garden or making your way through your farmers market haul, the prospect of enjoying—and not wasting—all of the delicious vegetables at the ready right now can feel like a task. This delicious scramble from the ladies of the new Botanica in Silver Lake sets about remedying that. Made with tomatoes, summer squash, corn, basil, and Swiss chard this breakfast is a great way to bring healthful vegetables into your morning meal quickly and easily. If you have little ones at home, they’re likely to appreciate (and benefit from) it too. Read on for Emily Fiffer and Heather Sperling’s instructions on whipping it together so it tastes like it came straight from their cult-loved kitchen, below. XXJKE

Photos: Courtesy of Botanica

Recipe

Summer Scramble with Chard

  • Servings: Makes 1
  • Units:
  • Course: Mains
  • Cuisine: American

Ingredients for the Scramble:

  • Extra-virgin olive oil
  • 1 small garlic clove thinly sliced
  • 5 sungold (or other sweet, tiny and delicious) tomatoes
  • 1 heaping tablespoon sweet corn kernels
  • 5-6 bite-sized pieces seared summer squash
  • 1 pinch sea salt
  • 2-3 farm eggs beaten well with a fork
  • 1 generous sprinkle basil julienned
  • 1 pinch black pepper

Ingredients for the Wilted Chard:

  • Extra-virgin olive oil
  • 1 small garlic clove thinly sliced
  • 1 small shallot thinly sliced
  • 1 pinch sea salt
  • 4-6 Swiss chard leaves thick stems removed, leaves torn into large pieces
  • 1 small lemon

For the scramble:

In a small pan (preferably nonstick) over medium heat, warm the olive oil.

Add the garlic cloves and sauté; once softened and ever-so-lightly golden, add the tomatoes and summer squash and cook for a minute or so.

Add the summer squash, season everything with sea salt, stir well, and let sauté for another minute or so.

Lower the heat to medium-low; add the eggs to the pan and another sprinkle of salt. Stir regularly with a spatula, so as to prevent any one bit of egg from cooking too hard. Semi-low heat, semi-slow cooking and regular movement should result in a scramble that’s solid and not runny, but still totally luscious and soft.

When the eggs look just shy of cooked, stir in most of the basil and turn onto a plate (they’ll continue to firm up a bit).

Garnish with the rest of the basil and a sprinkle of black pepper, and serve with wilted chard on the side.

For the wilted chard:

In a medium pan over medium-high heat, warm the olive oil.

Add the garlic and shallot, season with sea salt, and sauté until soft and lightly caramelized.

Add the chard leaves, zest the lemon over top, squeeze one half of the lemon over the leaves, and give everything another sprinkle of sea salt.

Sauté until the chard is just wilted; you want it to be silky, but not cooked too far down.

Taste and add more lemon or sea salt as needed.