Best 2 Chard And Onion Omelet Trouchia Recipes

**Savor the Delights of Chard and Onion Omelet (Trouchia): A Culinary Journey Through Greek Cuisine**

Embark on a delightful culinary adventure with the chard and onion omelet, a traditional Greek dish known as "trouchia." This delectable omelet captivates taste buds with its vibrant flavors and textures, featuring tender chard, aromatic onions, and fluffy eggs. Discover the secrets behind this classic Greek recipe, including variations such as the Cretan-style omelet with mizithra cheese and the hearty meatball-stuffed omelet. Our comprehensive guide provides step-by-step instructions, ingredient lists, and insightful tips to ensure your trouchia turns out perfect every time. Prepare to tantalize your palate with this authentic Greek omelet, a testament to the country's rich culinary heritage.

Here are our top 2 tried and tested recipes!

CHARD AND ONION OMELET (TROUCHIA)

Chard and Onion Omelet (Trouchia) image

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

Ingredients

3 tablespoons olive oil
1 large red or 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 Gruyère
2 tablespoons freshly grated Parmesan

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.

CHARD AND ONION OMELET (TROUCHIA

Chard and Onion Omelet (Trouchia image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extravirgin olive oil
1 large red onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, coarsely chopped
Salt and freshly milled pepper, to taste
1 garlic clove
6 to 8 large eggs, lightly beaten
2 tablespoons chopped parsley
2 tablespoons chopped or torn basil leaves
2 teaspoons chopped thyme leaves
1 cup grated Gruy re cheese
2 tablespoons freshly grated Parmesan cheese

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.

Tips:

For a more flavorful omelet, use a variety of fresh herbs, such as parsley, thyme, or oregano.
If you don't have any chard on hand, you can substitute spinach or kale.
To make the omelet even more hearty, add some cooked bacon, sausage, or ham.
Serve the omelet with a side of toast, roasted potatoes, or a fresh salad.
If you want a vegetarian omelet, omit the ham.
Add a sprinkle of grated Parmesan cheese on top of the omelet before serving.

Conclusion:

This chard and onion omelet is a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's a great way to use up leftover chard. So next time you're looking for a quick and easy meal, give this omelet a try. You won't be disappointed!