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Chard and Onion Omelette (Trouchia)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic chard and onion trouchia is a beautiful expression of Provençal home cooking. Similar to a frittata or a thick omelettete, this vegetarian dish focuses on the earthy sweetness of slowly softened onions and leafy chard. By cooking the vegetables until tender before combining them with plenty of fresh summer herbs and savoury Gruyère, you create a dish that is deeply flavoured and wonderfully comforting. It is a versatile choice that works just as well for a weekend brunch as it does for a light midweek supper.

Rich in iron and high in protein, this traditional recipe is best served warm or at room temperature, making it an excellent option for a picnic or a prepared lunch. The combination of the golden, pan-fried base and the grilled Parmesan crust provides a lovely contrast in textures. Serve your trouchia simply with a crisp green salad and some crusty sourdough bread to soak up the Mediterranean flavours.

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Ingredients for Chard and Onion Omelette (Trouchia)

  • 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

  • 150g grated Gruyère

  • 2 tablespoons freshly grated Parmesan

How to make Chard and Onion Omelette (Trouchia)

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Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not coloured, about 15 minutes. Add 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 Gruyère and half the Parmesan.

Preheat the grill. Heat the remaining oil in the skillet and, when it's 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 Parmesan and grill 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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