{"id":3996,"date":"2010-01-08T14:08:40","date_gmt":"2010-01-08T19:08:40","guid":{"rendered":"http:\/\/asweetlife.org\/?p=3996"},"modified":"2016-01-26T06:48:51","modified_gmt":"2016-01-26T11:48:51","slug":"truccha-swiss-chard-omelet","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=3996","title":{"rendered":"Truccha (Swiss Chard Omelet)"},"content":{"rendered":"<p>From <em><a href=\"http:\/\/www.amazon.com\/gp\/product\/1605294284\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1605294284&amp;linkCode=as2&amp;tag=asw07-20&amp;linkId=LKIWSKHBHWD4QRHQ\" target=\"_blank\">Mediterranean Harvest<\/a><\/em><em>\u00a0<\/em>(Rodale, 2007)<span style=\"text-align: center;\">\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\">Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It\u2019s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they\u2019ll end up in a truccha. The amount of greens you use for this omelet is flexible. Don\u2019t hesitate to pack the omelet, but on the other hand, feel free to make it with as little as one small bunch of greens, blanched and chopped.\n<div id=\"zlrecipe-container-34\" class=\"zlrecipe-container-border\" >\n<div id=\"zlrecipe-container\" class=\"serif zlrecipe\">\n  <div class=\"recipeRating\"><div id=\"post-ratings-3996\" class=\"post-ratings\" data-nonce=\"88d01d015e\"><img decoding=\"async\" id=\"rating_3996_1\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_off.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(3996, 1, '');\" onmouseout=\"ratings_off(0, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_3996_2\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_off.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(3996, 2, '');\" onmouseout=\"ratings_off(0, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_3996_3\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_off.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(3996, 3, '');\" onmouseout=\"ratings_off(0, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_3996_4\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_off.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(3996, 4, '');\" onmouseout=\"ratings_off(0, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/><img decoding=\"async\" id=\"rating_3996_5\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/asweetlife_stars\/rating_off.gif\" alt=\"\" title=\"\" onmouseover=\"current_rating(3996, 5, '');\" onmouseout=\"ratings_off(0, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" class=\"lazyload\" \/> (No Ratings Yet)<br \/><\/div><div id=\"post-ratings-3996-loading\" class=\"post-ratings-loading\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-src=\"https:\/\/asweetlife.org\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image lazyload\" \/>Loading...<\/div><\/div>\n  <div id=\"zlrecipe-innerdiv\">\n    <div class=\"item b-b\">\n\n                    <div class=\"zlrecipe-print-link fl-r\">\n                      <a class=\"butn-link\" title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zlrecipe-container-34', 'https:\/\/asweetlife.org\/wp-content\/plugins\/asl-recipes\/'); return false\" rel=\"nofollow\">\n              Print            <\/a>\n                  <\/div>\n      \n      <div class=\"zlrecipe-yummly-button fl-r\">\n        <a href=\"\/\/yummly.com\" class=\"YUMMLY-YUM-BUTTON\">Yum<\/a>\n        <script src=\"https:\/\/www.yummly.com\/js\/widget.js?wordpress\"><\/script>\n      <\/div>\n\n            <div id=\"zlrecipe-title\" itemprop=\"name\" class=\"b-b h-1 strong \" >Truccha (Swiss Chard Omelet)<\/div>\n    <\/div>\n\n        \n                      <p id=\"zlrecipe-ingredients\" class=\"h-4 strong\">\n        Ingredients      <\/p>\n    \n                \n                \n    <ul id=\"zlrecipe-ingredients-list\">\n                        <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            1 pound Swiss chard, stemmed and washed thoroughly\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 tablespoons olive oil\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 garlic cloves, minced\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            8 eggs\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            Scant 1\/2 teaspoon salt\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            Freshly ground pepper\r\n          <\/li>\n                            <li class=\"ingredient no-bullet\" itemprop=\"recipeIngredient\">\n            2 tablespoons milk\n          <\/li>\n              <\/ul>\n\n                      <p id=\"zlrecipe-instructions\" class=\"h-4 strong\">Instructions<\/p>\n    \n                \n                \n    <ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n                        <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Heat a large pot of water over high heat while you stem and wash the chard in 2 changes of water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Cook for about 2 minutes, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the chard. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Beat the eggs in a bowl, stir in 1\/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Clean and dry your pan and return to the stove. Heat over medium-high heat and add the olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula, in your other hand, to let the eggs run underneath during the few minutes of cooking.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Turn the heat down to low, cover (use a pizza pan if you don\u2019t have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn\u2019t burn. It will however turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they\u2019re not.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Meanwhile, heat the broiler. Finish the omelet under the broiler for about 2 to 3 minutes, watching very carefully to make sure the top doesn\u2019t burn (it should brown slightly, and it will puff under the broiler).\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Remove from the heat, shake the pan to make sure the omelet isn\u2019t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          Cut in wedges and serve.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          <span class=\"bold\">Prepare Ahead:<\/span> The truccha can be made a few hours ahead and served at room temperature.\r\n          <\/li>\n                            <li class=\"instruction \" itemprop=\"recipeInstructions\">\n          \u00a9Martha Rose Shulman, reprinted with the author\u2019s permission.\n          <\/li>\n              <\/ol>\n\n<div class=\"zlmeta zlclear asl_meta\">\n  <div class=\"fl-l\">\n    <script type=\"text\/javascript\" > window.ajaxurl = \"https:\/\/asweetlife.org\/wp-admin\/admin-ajax.php\";<\/script>\n    \n\n        \n    \n    \n      <\/div>\n\n  <div class=\"fl-l\">\n    \n        <p id=\"zlrecipe-yield\">\n            Yield:            <span itemprop=\"recipeYield\">4 as a main dish or 6 as an appetizer<\/span>\n    <\/p>\n    \n    \n      <\/div>\n  <div class=\"zlclear\">\n  <\/div>\n<\/div>\n\n        \n            <div class=\"ziprecipes-plugin\" style=\"display: none;\">1.3<\/div>\n\n        \n  <\/div>\n\n        <div id=\"zl-printed-copyright-statement\" itemprop=\"copyrightHolder\">Copyright \u00a9 2009-2020 Diabetes Media Foundation, All Rights Reserved. ASweetLife\u2122 is a trademark of the\u00a0Diabetes Media Foundation, All Rights Reserved.<\/div>\n    <\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. It\u2019s packed with Swiss chard and lots of garlic. If I have greens lying around (not always chard, mind you; beet greens will do just as well, as will spinach), as often as not they\u2019ll end up in a truccha. <\/p>\n","protected":false},"author":20,"featured_media":29642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1451],"tags":[500,217],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v22.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Truccha (Swiss Chard Omelet)<\/title>\n<meta name=\"description\" content=\"Truccha is the signature omelet of Provence and my favorite of all of the omelets of this region. 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