Chard And Onion Omelet Trouchia Recipes

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.

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.

Steps:

• Place the onions and oil in a 2-quart casserole.
• Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
• Transfer to a large no-stick frying pan.
• Saute over medium heat for 5 minutes.
• Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
• Transfer to a medium bowl and set aside.
• In another medium bowl, whisk together the eggs and water.
• Wipe out the frying pan with paper towels.
• Place it over medium-high heat.
• Add 1 tsp margarine and swirl the pan.
• Add half the eggs.
• Lift and rotate the pan so the eggs are evenly distributed.
• As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• When the eggs are mostly set, spread half of the onion mixture over them.
• Use a spatula to fold the omelet in half.
• Transfer to a serving platter.
• Repeat with the remaining margarine, eggs and filling.