Chard and onion omelet trouchia (recipe)

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Chard and onion omelet trouchia (recipe)
NameChard and onion omelet (trouchia)
IngredientsOlive oil Red onions Chard leaves Garlic clove Eggs Parsley Basil Thyme Gruyere Parmesan cheese
Cooktime (in hours)0.25
Preptime (in hours)0.5
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories224.2
Fat17.9
Protein12.7
Carbohydrate3.1
Fiber0.5
Net carbohydrates2.6
Sugar1.3
Saturated fat6.2
Cholesterol (mg)207.3
Sodium158.9
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Chard and onion omelet trouchia (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Chard and onion omelet trouchia (recipe) details
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Chard and onion omelet trouchia (recipe)


  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. 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.
  2. 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.
  3. 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.
  4. Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinv ed top and the golden bottom are equally presentable.

    Food tags
    Breakfast, Chard, Cheese, Greens, Vegetable, European, Kosher, Free Of..., Spring, Brunch,, Beginner Cook, Easy


Chard and onion omelet trouchia (recipe) details

Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD