La trouchia

• 8 eggs
• 900 g/2 lb Swiss chard (green parts only)

In a medium-sized bowl, beat the eggs until frothy.

Wash the Swiss chard, parsley, chervil and basil. Shake dry.

Remove the hard white cores from the Swiss chard and reserve for other use. Cut the green parts of the leaves and the flat-leafed parsley, chervil and basil into thin strips crosswise.

Add the slivered greens and grated Parmesan to the egg mixture and mix well