Try a healthier version of an omelet (with less egg and more Swiss chard), a specialty of Nice, using this recipe from chef Alain Allegretti of Allegretti restaurant.
Serve with his Fennel Salad with Blood Oranges, if desired.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 859 | ||
Calories from Fat: 533 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 2144.3mg | 660 % | |
Sodium 2372.4mg | 82 % | |
Potassium 714.4mg | 19 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.3g | ||
Protein 75.7g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 859
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