CHARD AND ONION OMELET (TROUCHIA)
Provided by Deborah Madison
Categories Cheese Dairy Egg Garlic Herb Brunch Broil Vegetarian Dinner Basil Swiss Cheese Thyme Chard Parsley Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
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 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.
MY SWISS CHARD OMELET
Posted so that I don't forget about it. I made this up with ingredients I had lying around. If it flops as an omelet -- which occasionally happens when I don't use enough oil and/or the skillet isn't hot enough when I begin -- it will still make great scrambled eggs. The chard and shallot are steamed instead of sauteed to make it lower fat. Use a skillet with a tight-fitting lid.
Provided by coconutty
Categories Lunch/Snacks
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chard very well to remove grit and sand; shake it to remove excess water.
- Tear chard into bite-size pieces onto a plate.
- Add a few T. filtered water to a large skillet. Place skillet over high heat and add chard and minced shallot.
- Cover and let steam about 3 minutes.
- While the chard is cooking, snip the basil leaves into the same small bowl containing the beaten eggs; mix through.
- Remove lid from skillet and cook a bit longer until water in skillet is absorbed.
- Add some of your favorite oil and heat it.
- When the oil is hot enough, add the egg/basil combination. Tilt the pan to distribute the eggs evenly. Let cook a couple of minutes to set the eggs (if you want, you can cover the skillet at this point and use a lower heat because the contained steam will cook the eggs).
- Add pepper and asiago cheese to taste. Add red pepper flakes if using.
- Cook a moment longer - just enough to melt or soften the cheese.
- Serve.
Nutrition Facts : Calories 237.2, Fat 15, SaturatedFat 4.7, Cholesterol 634.5, Sodium 313.5, Carbohydrate 4.7, Fiber 0.8, Sugar 1.7, Protein 20
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
HAM AND SWISS OMELET
Steps:
- In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 530 calories, Fat 40g fat (19g saturated fat), Cholesterol 726mg cholesterol, Sodium 1551mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 39g protein.
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- Heat a medium-size pot with water and bring it to boil. In the meantime, wash swiss chard and slice the leaves and white stems (1-2 cm pieces). Add to boiling water and cook for 10 minutes.
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