The job I held when we lived in Berkeley, CA had me logging over 20,000 air miles each year. Over those two years I learned a thing or two about flying and eating--like, always pack your own unless you are willing to submit to airport food or simply not eat. I'm about to get on a 12:30 pm flight for a quick overnight to Ohio. Flying during the lunch hour is particularly cruel--but they're not going to get me. I'm ready--well the food is ready, I've still got to pack my clothes.
This Chard and Onion Omelet, or Trouchia if you're French, is just the ticket. I made it last night. It can be eaten at room temperature and still taste fantastic. And when you cut it into wedges it makes for finger food that will be easy to navigate if I get stuck in a middle seat. All I have to do is add a toasted slice of French Peasant bread and a piece of fruit and I'm good to go. Speaking of which...I've got packing to do. I'll be back and posting on Sunday.
Chard and Onion Omelet adapted from Vegetarian Cooking for Everyone by Deborah Madison
- 3 tablespoons olive oil
- 1 small red onion--quartered and thinly sliced crosswise
- 2 scallions, both green and white parts--chopped
- 1 bunch chard, leaves only--chopped
- salt and freshly milled pepper
- 1 garlic clove
- 6 to 8 eggs, lightly beaten
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons chopped thyme
- 1 cup grated soft cheese--like Heamour Farms honey gouda or Gruyere
- 2 tablespoons freshly grated Parmigiano-Reggiano
Note: With no fresh basil or thyme on hand I substituted a teaspoon of dried herbs au Provence (a mix that includes dried thyme, basil, tarragon, lavender).
Heat 2 tablespoons of the oil in a 10-inch oven proof skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about ten minutes. Ad the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyere or honey Gouda and half the Parmigiano.
Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmigiano and broil 4 to 6 inches from the heat until browned.
Serve the omelet in the pan or slide it onto a serving dish and cut into wedges. The gratineed top and the golden bottom are equally presentable. Serves 4 to 6.