Adapted from Vegetarian Cooking for Everyone by Deborah Madison
The original recipe called for Swiss Chard, which is basically the same vegetable as the beet, selected over the years for a different part of the plant. Beet greens and chard can be used interchangeably in recipes. According to the author, “The trick to [this recipe’s] success is to cook everything slowly so that the flavors really deepen and sweeten.”
3 Tbs. olive oil 1 large red or white onion, quartered and thinly sliced crosswise 1 bunch beet greens, leaves only, chopped Salt and freshly milled pepper 1 garlic clove 6-8 eggs, lightly beaten 2 Tbs. chopped parsley 2 Tbs. chopped basil 2 tsp. chopped thyme 1 cup grated Gruyère 2 Tbs. freshly grated Pasrmesan
Heat 2 Tbs. olive oil in a 10” skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the beet greens and continue cooking, stirring occasionally, until all the moisture has cooked off and the greens are 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 greens mixture with the eggs and stir in the Gruyere and half the Parmesan.
Preheat the broiler. Heat the remaining olive 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, 10-15 minutes. Add the remaining Parmesan and broil 4-6” from the heat, until browned. Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges.
