Tomato & Chard Egg Scramble... and an Apology

The original plan was to saute chard and eat it side-by-side with scrambled eggs, but somehow this delicious thing happened:

Feel free to omit the soy milk and dairy in this recipe, and you may also swap the bacon grease (mmmm!) for a healthier fat such as canola oil.  I don't know what else to say, except, "I'm sorry I ate most of it before thinking to snap a photo."  

Ingredients:

• 2 tsp bacon grease
• handful of chard (washed, drained, chopped into bite-sized pieces)
• 1 tomato (chopped)
• 2 eggs, scrambled
• soy milk
• handful of grated cheese
• heavy cream
• ground black pepper

Directions:

1. In a skillet over medium heat, melt the bacon grease
2. Saute chard
3. Add tomatoes and allow to cook until they soften and juices run into the pan
4. Sprinkle black pepper to taste
5. Add cheese on top
6. In a bowl, scramble the eggs and up to 1/4 C of soy milk
7. Pour egg mixture into the skillet
8. Add a splash of cream
9. Reduce heat to low, cover and cook for 15 min.
10. Turn off heat, remove cover.  Serve immediately or wait and allow liquid to evaporate.