Serious Eats: Recipes
Sunday Brunch: Chard and Onion Omelet
[Credit: Robin Bellinger]
One New Yorker cartoon that lives in my memory shows a man teasing his wife, “You’ll buy anything if it says poids net.” If you suffer from Francophilia, as the cartoon woman and I do, you will be taken with trouchia, a traditional chard-and-onion omelet that, despite its French provenance, doesn’t involve any tricky flipping or rolling—perhaps because it’s from the easygoing south. Better still, it is delicious at room temperature and therefore can be prepared in advance.
I often overcook mine (which is really Deborah Madison's from Vegetarian Cooking for Everyone), since I have an unconquerable fear of discovering a runny egg pool in the middle of my breakfast. Luckily, I rather like the browned edges. Make French potato salad and ratatouille ahead of time, too, and brunch will be as relaxing for you as it is for your guests.
Chard and Onion Omelet (Trouchia)
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.