Chard and Onion Omelet (recipe)

[Guest guest]

Dinner last night...I used dried basil & thyme instead of fresh. The

market had 3 colors of chard bunched together, red, orange and white

stems. It worked really nicely.

 

Laura

 

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Recipe By :Deborah Madison

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 large red or white onion -- quartered and thinly

sliced crosswise

1 bunch chard -- leaves only, chopped

salt and freshly ground pepper

1 clove garlic

6 eggs -- lightly beaten

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 teaspoons chopped thyme

1 cup gruyere cheese -- grated

2 tablespoons parmesan cheese -- freshly grated

 

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.

 

Source:

" Vegetarian Cooking For Everyone "

Copyright:

" 1997 "

Start to Finish Time:

" 0:45 "