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"brother victor-Antoine kindly shared some other classic recipe from the south of France—this one is for a tasty omelet this is made with swiss chard. trucchi is generally flat and thin and can be reduced into 2 or extra portions. brother victor says he normally serves the quantity given here for two even portions, even though he says the french now and again reduce it into smaller slices which can be served as hors d'oeuvres." –Madeline Scher
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Ingredients
- Salt
- 1 bunch (about 6 leaves) Swiss chard, washed and trimmed, stems removed and reserved for another use, coarsely chopped
- 5 large eggs
- Freshly ground black pepper
- 4 cloves garlic, crushed
- 3 to 4 tablespoons extra virgin olive oil from Ganagobie Abbey or other young, fresh, fruity olive oil .
Method
Deliver a medium pot of salted water to a boil and blanch the chard till gentle, 2 to 3 mins. drain very well. when cool, clutch a handful or two at a time, and squeeze the water from the chard; set aside.
Beat the eggs in a massive bowl. upload the chard, season with salt and pepper, and blend well.
Beat the eggs in a massive bowl. upload the chard, season with salt and pepper, and blend well.
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Warmness the garlic in the olive oil in a 10-inch nonstick skillet over medium-high heat till the garlic is simply starting to color. cast off the garlic and discard.
Add the egg and swiss chard combination to the skillet. tilt the skillet in each route so the combination spreads frivolously. lessen the warmth to medium-low, cowl the skillet, and prepare dinner for two to three minutes, till the omelet is set up but the pinnacle is still wet.
Add the egg and swiss chard combination to the skillet. tilt the skillet in each route so the combination spreads frivolously. lessen the warmth to medium-low, cowl the skillet, and prepare dinner for two to three minutes, till the omelet is set up but the pinnacle is still wet.
Run a rubber spatula around the edge and backside of the omelet to loosen it from the skillet. shake the skillet to make sure no component is sticking. sporting an oven mitt or the use of a towel to shield your hand and arm not holding the pan, place a big inverted plate over the omelet within the skillet. fast turn the skillet over so the omelet isOn the proper aspect of the plate. return the pan to the heat and slide the omelet, browned aspect up, returned into the pan. preserve cooking for a minute or two greater till the omelet is carried out. transfer the omelet to a serving plate and serve warm.
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