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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5109_030410_trouchia.jpg

Ingredients Ingredient Checklist 8 large eggs 8 cups thinly sliced Swiss chard leaves 1 1/3 cups freshly grated Parmesan cheese 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons coarse salt 1/4 tablespoon cayenne pepper Freshly ground black pepper

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 5109_030410_trouchia.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

5109_030410_trouchia.jpg

5109_030410_trouchia.jpg

Ingredients

Ingredients

  • 8 large eggs 8 cups thinly sliced Swiss chard leaves 1 1/3 cups freshly grated Parmesan cheese 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons coarse salt 1/4 tablespoon cayenne pepper Freshly ground black pepper

Directions

In a large bowl, whisk together eggs. Add chard, cheese, 1/4 cup olive oil, salt, and cayenne pepper; season with black pepper, and stir to combine.

Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium heat. Add egg mixture and reduce heat to low. Cover and let cook until eggs are set, 10 to 12 minutes. Holding the lid tightly to cover skillet, invert and turn trouchia onto lid. Gently slide trouchia into pan and cook until bottom is golden, 2 to 3 minutes.

Cut trouchia into wedges and serve immediately.

Reviews (5)

 Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        0    3 star values:        1    2 star values:        1    1 star values:        0

Reviews (5)

Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        0    3 star values:        1    2 star values:        1    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

  • 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/31/2010   I've made this several times substituting baby spinach (uncut; just throw the package in with the egg mixture). Last night I had 16 guests and little time, so I made it in a greased jelly roll pan and baked it. Turned out beautifully! I saut?  

Martha Stewart Member     Rating: Unrated       03/16/2010   I made the trouchia for dinner last night and my family loved it- even my youngest daughter, who is very picky said it was good! It's a meal in one, easy to prepare,delicious and healthy. I will definitely be making this again.  

Martha Stewart Member     Rating: Unrated       03/08/2010   I made the trouchia yesterday and it was delicious. I tweeked the recipe just a bit by adding a little garlic powder and some crumbled crisp bacon on top. I also sprinkled a little more parmesan on top when serving. My husband loved it.  

Martha Stewart Member     Rating: Unrated       03/07/2010   My husband and I just had the trouchia for breakfast with a side of hash browns, toast points, and oranges wedges. Delicious, satisfying and healthy too. I even had some left over to use as a small appetizer alongside the Fennel Salad with Blood Oranges with another couple tonight. Now that's doing double duty. Very quick and easy too.

    Martha Stewart Member

    Rating: Unrated 07/31/2010

I’ve made this several times substituting baby spinach (uncut; just throw the package in with the egg mixture). Last night I had 16 guests and little time, so I made it in a greased jelly roll pan and baked it. Turned out beautifully! I saut?

Rating: Unrated

Rating: Unrated 03/16/2010

I made the trouchia for dinner last night and my family loved it- even my youngest daughter, who is very picky said it was good! It’s a meal in one, easy to prepare,delicious and healthy. I will definitely be making this again.

Rating: Unrated 03/08/2010

I made the trouchia yesterday and it was delicious. I tweeked the recipe just a bit by adding a little garlic powder and some crumbled crisp bacon on top. I also sprinkled a little more parmesan on top when serving. My husband loved it.

Rating: Unrated 03/07/2010

My husband and I just had the trouchia for breakfast with a side of hash browns, toast points, and oranges wedges. Delicious, satisfying and healthy too. I even had some left over to use as a small appetizer alongside the Fennel Salad with Blood Oranges with another couple tonight. Now that’s doing double duty. Very quick and easy too.

All Reviews for Trouchia

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Trouchia

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest