Food & Cooking Recipes Breakfast & Brunch Recipes Trouchia 3.8 (4) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 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 hisFennel Salad with Blood Oranges, if desired. Ingredients 8 large eggs 8 cups thinly sliced Swiss chard leaves 1 ⅓ cups freshly grated Parmesan cheese ¼ cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons coarse salt ¼ tablespoon cayenne pepper Freshly ground black pepper Directions 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. 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. Cut trouchia into wedges and serve immediately. Rate it Print