Swiss Chard Omelette

Trucca cannoise ou trouchia

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 800 g (1 lb 12 oz) tender Swiss chard or blettes
  • 4 eggs
  • 160 g ( oz) onion, cut into fine rounds
  • 5 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • half a clove of garlic
  • 1 tablespoon fine dried breadcrumbs
  • a pinch of thyme flowers
  • 6 chopped basil leaves (optional)
  • 1 tablespoon chopped parsley
  • salt, pepper


  1. Remove the green part of the chard leaves, keeping the white ribs for another meal. Wash the leaves in three lots of water and drain them well. Cut them roughly into ribbons with scissors.
  2. Put the finely-sliced onion in a medium saucepan with 2 tablespoons olive oil, and allow to cook for 5 minutes. Add the chard and cook gently for about 20 minutes until the moisture contained in the leaves has evaporated completely. Season with salt and pepper.
  3. Break the eggs into a large bowl and add the Parmesan cheese, thyme, parsley, basil and the half clove of garlic scored with the prongs of a fork. Season with salt and pepper and beat everything together thoroughly with a fork.
  4. Drain the oil from the chard and onions and add them to the beaten eggs in the bowl. Mix them together thoroughly and taste for seasoning. Put the remaining 3 tablespoons of olive oil in a frying-pan and heat gently. When a blue haze rises, pour in the egg mixture. Stir once with a fork, then leave to cook undisturbed until the upper part is just beginning to set. Sprinkle with the breadcrumbs and turn the omelette over. (The simplest way of doing this is to hold a flat plate over the frying-pan, turn it upside down and then slide the up-turned omelette back in the pan.) Cook for a further 2–3 minutes to brown the breadcrumbs, turn the omelette over again on to a plate and serve with the breadcrumbed side up.

Recommended wines

  • Fresh young dry white or rosé wines (Côtes de Provence)