Food & Cooking Recipes Breakfast & Brunch Recipes Trouchia 3.8 (4) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print 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. Print