Chard and Onion Omelette (Trouchia)
Dinnertime could be stressful and to make things easier, I choose easy but equally tasty meals. One of my family’s favorite proteins is egg. Eggs could be made into frittata or omelette, with the addition of vegetables or cheese and pair it with a side dish, you’ll get a meal in about one hour. I made the latter about a month ago and it was also submitted to ThinkSpain guide for the recipe section in its October edition. The recipe was adapted from my favorite cooking book, Vegetarian Cooking for Everyone by Deborah Madison. Armed with this one book, I won’t go hungry at every meal time
Chard and Onion Omelette (Trouchia)
3 tablespoons olive oil
1 large 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 Gruyere
2 tablespoons freshly grated Pecorino-Romano
Heat 2 tablespoons of oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not brown, about 15 minutes. Add the chard and continue cooking, stirring occasionally,
until all the moisture has cooked off and chard is tender, about 15 minutes. Season well with salt and pepper.
Mash or chop finely the garlic with a pinch of salt, then stir into the eggs along with the herbs. Combine cooked chard mixture with the eggs and stir in the Gruyère and half the Pecorino-Romano.
Preheat the boiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give it a stir and keep the heat at medium-high for about 1 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 Pecorino-Romano 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 into wedges.
Source: adapted from Vegetarian Cooking for Everyone by Deborah Madison




















