Chard and Onion Omelet Trouchia
Elevate your breakfast or brunch game with this Chard and Onion Omelet Trouchia—a rustic, French-inspired dish that’s as wholesome as it is flavorful. Packed with tender Swiss chard, caramelized onion, and a hint of garlic, this hearty omelet is perfectly seasoned with fresh parsley, thyme, and a touch of Parmesan cheese. The unique cooking method combines stovetop simmering with a quick broil, creating a golden, slightly crisp top while keeping the interior delightfully soft and savory. Ready in just 40 minutes and perfect for a crowd, this nutrient-packed recipe is an ideal way to showcase seasonal greens while delivering a satisfying meal any time of day. Serve warm or at room temperature alongside a crisp salad or rustic bread for a simple yet elegant dining experience.
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Recipe Information
Ingredients
- 300 grams Swiss chard
- 1 large Yellow onion
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 6 large Eggs
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Grated Parmesan cheese
Instructions
Wash the Swiss chard thoroughly and remove the thick stems. Chop the leaves and thinly slice the stems, keeping them separate.
Peel and thinly slice the onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and Swiss chard stems. Cook, stirring occasionally, until they are soft and slightly caramelized, about 8 minutes.
Add the chopped Swiss chard leaves and minced garlic to the skillet. Cook for another 5 minutes, or until the leaves are wilted and the garlic is fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, parsley, thyme, salt, pepper, and grated Parmesan cheese until well combined.
Add the cooked chard and onion mixture to the whisked eggs. Stir until evenly incorporated.
Heat the remaining 1 tablespoon of olive oil in a large, nonstick, oven-safe skillet over medium heat. Pour in the egg and chard mixture and spread it evenly in the skillet.
Lower the heat to medium-low and cook without stirring for 8-10 minutes, or until the edges are set but the center is still slightly runny.
Preheat the broiler to high. Place the skillet under the broiler for 2-3 minutes, or until the top of the omelet is golden and fully set. Keep an eye on it to prevent burning.
Remove the skillet from the broiler and let the omelet cool for 2-3 minutes. Loosen the edges with a spatula and carefully slide the omelet onto a serving plate.
Slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.0 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 708 mg | 55% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
