TROUCHIA
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
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.
CHARD AND ONION OMELET (TROUCHIA)
This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone". The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard greens) serve this warm, room temperature or cold, as an appetizer or main dish, and at any meal. It even makes a great sandwich filling. The trick to this recipe's success is to cook everything slowly so that the flavors really deepen and sweeten.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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
CHARD AND ONION OMELET (TROUCHIA
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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