INGREDIENTS

INSTRUCTIONS

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 gratineed top and the golden bottom are equally
presentable. |
Per serving: 140 Calories (kcal); 11g Total Fat; (71% calories from
fat); 6g Protein; 4g Carbohydrate; 187mg Cholesterol; 68mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Cooking For Everyone by Deborah Madison
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