Chard and Onion Omelet (Trouchia Recipe

Name: Chard and Onion Omelet (Trouchia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extravirgin olive oil; 1 large red onion, quartered and thinly sliced crosswise; 1 bunch chard, leaves only, coarsely chopped; Salt and freshly milled pepper, to taste; 1 garlic clove; 6 to 8 large eggs, lightly beaten; 2 tablespoons chopped parsley; 2 tablespoons chopped or torn basil leaves; 2 teaspoons chopped thyme leaves; 1 cup grated Gruy re cheese; 2 tablespoons freshly grated Parmesan cheese

Servings: persons

3 tablespoons extravirgin olive oil
1 large red onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, coarsely chopped
Salt and freshly milled pepper, to taste
1 garlic clove
6 to 8 large eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped or torn basil leaves
2 teaspoons chopped thyme leaves
1 cup grated Gruy re cheese
2 tablespoons freshly grated Parmesan cheese

1
Heat 2 tablespoons of the oil in a 10inch skillet.
2
Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes.
3
Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes.
4
Season well with salt and freshly ground pepper.
5
Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs.
6
Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan.
7
Preheat the broiler.
8
Heat the remaining oil to the skillet and when it's hot, add the eggs.
9
Slide the pan back and forth a few times to make sure the eggs are not sticking.
10
Keep the heat at mediumhigh for about one minute, then turn it to low.
11
Cook until the eggs are set but still a quite moist on top.
12
Add the remaining cheese, slide the pan under the broiler and broil until browned.
13
Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges.
14
The gratined top and the golden bottom are equally presentable.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extravirgin olive oil, 1 large red onion, quartered and thinly sliced crosswise, 1 bunch chard, leaves only, coarsely chopped, Salt and freshly milled pepper, to taste, and more.

Yes, Chard and Onion Omelet (Trouchia falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chard and Onion Omelet (Trouchia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions