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Author Notes: This recipe has French/Italian/Spanish origins. We were in France on vacation and a friend prepared a similar dish calling it a Trouchina. I did some research and added my own ingredients. I use Pecorino cheese because I find far more flavorful than Parmesan. I have spiced it up a bit with cayenne and loaded it with lots of wonderful and healthy chard. —Sharon
eggs, swiss chard, pecorino cheese, salt and pepper, extra vrigin olive oil
fresh farm eggs
cups Swiss chard (chiffonaded)
cup extra virgin olive oil
tablespoon kosher salt
teaspoon cayenne pepper
cups pecorino cheese, grated
several generous grinds of black pepper
- Wash and dry chard. Chiffonade to fit into 10 cups (about 2 bunches)
- Whisk eggs tougher with salt and peppers. Add chard and cheese little by little until evenly mixed.
- Heat some olive oil, enough to coat a 12" sauté pan over a medium/high heat. Turn heat to medium and add egg mixture, pressing dow for about one minute. Reduce heat to low and cover pan. Let cook for 20 minutes or until eggs are set.
- Place under broiler about 8" inches from flame for about 1 minute until top is well settled. When cool, cut into sedges and serve. Good hot or at room temperature.
only first set of ingredients necessary