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Trouchia

Try a healthier version of an omelet (with less egg and more Swiss chard), a specialty of Nice, using this recipe from chef Alain Allegretti of Allegretti restaurant. Serve with his Fennel Salad with Blood Oranges, if desired.

  • Servings: 4
Trouchia

Source: The Martha Stewart Show, March 2010

Ingredients

  • 8 large eggs
  • 8 cups thinly sliced Swiss chard leaves
  • 1 1/3 cups freshly grated Parmesan cheese
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse salt
  • 1/4 tablespoon cayenne pepper
  • Freshly ground black pepper

Directions

  1. In a large bowl, whisk together eggs. Add chard, cheese, 1/4 cup olive oil, salt, and cayenne pepper; season with black pepper, and stir to combine.

  2. Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium heat. Add egg mixture and reduce heat to low. Cover and let cook until eggs are set, 10 to 12 minutes. Holding the lid tightly to cover skillet, invert and turn trouchia onto lid. Gently slide trouchia into pan and cook until bottom is golden, 2 to 3 minutes.

  3. Cut trouchia into wedges and serve immediately.

Reviews (5)

  • Verukah 31 Jul, 2010

    I've made this several times substituting baby spinach (uncut; just throw the package in with the egg mixture). Last night I had 16 guests and little time, so I made it in a greased jelly roll pan and baked it. Turned out beautifully! I saut?

  • bucatino 16 Mar, 2010

    I made the trouchia for dinner last night and my family loved it- even my youngest daughter, who is very picky said it was good! It's a meal in one, easy to prepare,delicious and healthy. I will definitely be making this again.

  • carolpiotrowicz 8 Mar, 2010

    I made the trouchia yesterday and it was delicious. I tweeked the recipe just a bit by adding a little garlic powder and some crumbled crisp bacon on top. I also sprinkled a little more parmesan on top when serving. My husband loved it.

  • pamy 7 Mar, 2010

    My husband and I just had the trouchia for breakfast with a side of hash browns, toast points, and oranges wedges. Delicious, satisfying and healthy too. I even had some left over to use as a small appetizer alongside the Fennel Salad with Blood Oranges with another couple tonight. Now that's doing double duty. Very quick and easy too.

  • pamy 7 Mar, 2010

    My husband and I just had the trouchia for breakfast with a side of hash browns, toast points, and oranges wedges. Delicious, satisfying and healthy too. I even had some left over to use as a small appetizer alongside the Fennel Salad with Blood Oranges with another couple tonight. Now that's doing double duty. Very quick and easy too.

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