Contributed by Adapted from Vegetarian Cooking for Everyone (Deborah Madison)

Ingredients

3 Tbsp olive oil
2 Tbsp parsley
2 tsp thyme
2 Tbsp basil
1 cup grated Gruyere
1 garlic clove
Salt, freshly-milled pepper
8 eggs, lightly beaten
1 large onion, quartered & sliced
1 bunch chard, leaves only, chopped
2 Tbsp freshly grated Parmesan

Instructions

Saute onion in 2 Tbsp of oil over low heat, until completely soft, about 15 min. Add chard and continue cooking, until all the moisture has cooked off and the chard is tender, approx 15 min. Season with salt & pepper. Meanwhile, mash the garlic with a pinch of salt, then stir into the eggs along with the chopped herbs. Combine chard mixture with eggs, and stir in the Gruyere and half the Parmesan. Preheat the boiler. Heat remaining oil in the skillet, then add the eggs. Stir, and keep at medium-high for 1 min, then turn to low. Cook until eggs are set, but still moist on top, 10-15 min. Add remaining Parmesan and broil 4-6 inches from the heat, until browned. Serve trouchia in the pan, or slice into a serving dish and cut into wedges

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