Chard and Onion Omelet (Trouchia)

Ingredients

• 2 tablespoons basil chopped
• 1 bunch chard chopped
• 6  to 8 eggs lightly beaten
• 1  garlic clove 
• 1 cup gruyere cheese grated
• 3 tablespoons olive oil 
• 2 tablespoons parmesan freshly grated
• 2 tablespoons parsley chopped
• 1 large onion white red thinly sliced quartered
• 4 servings salt and freshly milled pepper 
• 2 teaspoons thyme leaves chopped

Equipment

• frying pan
• broiler
• mortar and pestle

Directions

1. 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.
2. 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.
3. 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.
4. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.
5. Preheat the broiler.
6. 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.
7. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.
8. 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.
9. Taste
10. Book, using the USDA Nutrition Database