Swiss Chard Omelette

Trucca cannoise ou trouchia

Preparation info

  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 800 g (1 lb 12 oz) tender Swiss chard or blettes
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Method

  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