Swiss Chard Omelette (La Trouchia)
- 6 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 lb. Swiss chard, stems removed and
leaves coarsely shredded
- 7 eggs
- 1 scant cup grated Parmigiano-Reggiano cheese
- 1 garlic clove, finely chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 8 to 10 small black olives
In a bowl, using a fork, beat the eggs until blended. Stir in half of the cheese and all of the garlic and parsley. Season with salt and pepper, then add the cooled chard mixture and stir briefly to mix.
Wipe out the fry pan with a paper towel and return to low heat. Add the remaining 3 Tbs. olive oil. When the oil is hot, add the egg mixture and stir gently with the fork. Stop stirring as soon as the eggs start to set, then allow the pan to rest on the heat until the eggs start to become firm, 3 to 4 minutes. Place a plate over the pan and, holding the plate and pan together, invert them and lift off the pan. Slip the omelette back into the pan and return to low heat. Sprinkle the remaining cheese evenly over the top and cook, without disturbing, for 2 to 3 minutes.
Slide the omelette from the pan onto a serving plate and dot the top with the olives. Cut into wedges and serve immediately.