Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Red onion - quartered, and (large)

  3. Thinly sliced crosswise 1 Chard, leaves only - coarsely chopped

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 Garlic clove

  7. 6 Eggs - (to 8) - lightly beaten (large)

  8. 2 tablespoons 30ml Chopped parsley

  9. 2 tablespoons 30ml Chopped or torn basil leaves

  10. 2 teaspoons 10ml Chopped thyme leaves

  11. 1 cup 146g / 5.1oz Grated Gruyere cheese

  12. 2 tablespoons 30ml Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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 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.

  2. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chard-onion mixture with the eggs, stir in the Gruyere cheese and half the Parmesan.

  3. 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 medium-high 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.

  4. 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.

  5. This recipe yields 4 to 6 servings.


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