Best Trouchia Recipes

Chard and Onion Omelet (Trouchia) image

Provided by Deborah Madison

Yield Serves 4 to 6

Number Of Ingredients 11

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

Steps:

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 Gruyère 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.

Chard and Onion Omelet (Trouchia image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

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

Chard and Onion Omelet (Trouchia) image

Provided by blucoat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 large red onions or 1 large white onion, quartered and thinly sliced crosswise
1 bunch chard leaves, leaves only, chopped
salt & freshly ground black pepper
1 garlic clove
6 -8 eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 teaspoons chopped thyme
1 cup grated gruyere
2 tablespoons freshly grated parmesan cheese

Steps:

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.

Nutrition Facts : Calories 224.2, Fat 17.9, SaturatedFat 6.2, Cholesterol 207.3, Sodium 158.9, Carbohydrate 3.1, Fiber 0.5, Sugar 1.3, Protein 12.7

Trouchia image

Provided by Martha Stewart

Number Of Ingredients 7

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

Steps:

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.