Name: Chard and Onion Omelet (Trouchia)
Yield: Serves 4 to 6
Ingredients: 3 tablespoons olive oil; 1 large red or white onion, quartered and thinly sliced crosswise; 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 teaspoons chopped thyme; 1 cup grated Gruyère; 2 tablespoons freshly grated Parmesan

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Chard and Onion Omelet (Trouchia)Cookbook cover image courtesy of Random House

These Provençal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation. I'm forever grateful to Nathalie Waag for making trouchia when she came to visit—it has since become a favorite. The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.

Recipe notes

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