Remove Chard stems and cut leafs into small 1/2" wide strips.

Sauté over medium heat until tender and bright.

Spread evenly through pan and pour scrambled eggs on top.

Let eggs cook completely on the bottom then using a spatula flip egg-chard pancake and cook thoroughly on opposite side. It helps to use a well-oiled or non-stick pan.

Season with salt and herbs, serve with whole grain toast.