Alain Allegretti, chef of the Allegretti restaurant, was on the Martha Stewart show to teach us how to make a delicious swiss chard omelet or trouchia recipe with a garnish of Alain Allegretti’s Blood Orange & Fennel Salad Recipe.  What was so exciting about this recipe is that it is actually a healthy version of an omelet because the use of so much swiss chard means that there are less eggs in the omelet.  I may just try this recipe with egg beaters too, since I’m trying to be very healthy these days.

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Alain Allegretti’s Recipe for Trouchia or Swiss Chard Omelet

Ingredients:
- 8 Eggs
- 8 cups Swiss Chard Leaves, thinly sliced
- 1 1/3 cups Parmesan Cheese, grated
- 1/4 cup Extra Virgin Olive Oil
- 2 tsp coarse salt
- 1/4 tsp cayenne pepper
- black pepper

Directions:
1.  In the largest bowl that you have, whisk eight eggs (or I will be trying egg beaters).
2.  Mix in your thinly sliced swiss chard, parmesan cheese, olive oil, salt and peppers.
3. Combine well.
4.  Warm a 10″ nonstick skillet to medium heat, and add a couple tablespoons of extra virgin olive oil.
5.  Add your mixture to the skillet.  Cover the skillet and reduce the heat to low.
6.  After around 10-12 minutes, flip the skillet over with the lid still on top.  This is such a great Martha Moment tip on how to flip an omelet!!!  When you flip the skillet over with the lid still on top, then the omelet is lying on the lid, and you can just slide the omelet back into the pan without it breaking… now I won’t have problems flipping omelets!!!
7.  Cook the next side for a few minutes.
8.  The best way to plate this is to cut two small triangles, and kind of overlay the tips of the triangles on the plate to add some height.  And don’t forget to garnish with Alain Allegretti’s Blood Orange & Fennel Salad Recipe!