Chard And Onion Omelet Trouchia Recipes

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Chard and Onion Omelet (Trouchia) image

Recipe From epicurious.com

Provided by Deborah Madison

Categories     Cheese     Dairy     Egg     Garlic     Herb     Brunch     Broil     Vegetarian     Dinner     Basil     Swiss Cheese     Thyme     Chard     Parsley     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 11



Swiss Chard Omelette Dinner image

Wanting to take advantage of all that lovely chard while it's still fresh? Here's a simple and light recipe for a hot summer's day! Makes one dinner-size portion.

Recipe From food.com

Provided by Rookie with a few B

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

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Aug 11, 2010 Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft …

5/5 (1)
Total Time 45 mins
Category One Dish Meal
Calories 224 per serving

  • Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
  • Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere and half the parmesan.
  • Preheat the broiler. Heat the remaining oil in the skillet and, when it's hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
  • Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.
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