Best 2 Chard And Onion Omelet Trouchia Recipes

In the heart of Greek cuisine, there lies a culinary treasure called "chard and onion omelet trouchia," a dish that embodies the essence of simplicity, freshness, and aromatic flavors. This omelet, also known as "hortopita," is a celebration of the humble yet versatile chard leaves, expertly combined with fragrant onions and eggs to create a savory and nutritious masterpiece. Whether served as a hearty breakfast, a satisfying lunch, or a delightful dinner option, chard and onion omelet trouchia promises a delectable experience that will tantalize your taste buds and leave you craving more.

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:

Choose fresh, tender chard: Look for chard with vibrant green leaves and crisp stalks. Avoid any leaves that are wilted or yellowed.
Wash the chard thoroughly: Chard can be gritty, so it's important to wash it thoroughly before using it. Rinse the leaves and stalks under cold water, and then shake them dry.
Chop the chard finely: This will help it cook evenly in the omelet.
Use a good quality olive oil: Olive oil will add flavor and richness to the omelet.
Don't overcook the eggs: The eggs in the omelet should be cooked through but still slightly runny.
Serve the omelet immediately: Omelets are best served fresh out of the pan.

Conclusion:

The chard and onion omelet is a delicious and nutritious breakfast or lunch option. It's packed with protein, vitamins, and minerals, and it's also low in calories. This omelet is also a great way to use up leftover chard. If you're looking for a healthy and satisfying meal, the chard and onion omelet is a great choice.