3 Tbsp. olive oil2 fresh onions, thinly sliced 1 bunch greens, leaves only, chopped Salt and freshly ground pepper 1-2 cloves garlic or stalks green garlic 6 to 8* eggs, lightly beaten 2 Tbsp. chopped fresh parsley 2 Tbsp. chopped basil or other fresh herb in season 2 tsp. chopped thyme 1 cup grated Gruyère 2 Tbsp. freshly grated Parmesan

Heat 2 Tbsp. oil in a 10” oven-proof skillet. Add onion & cook over low heat, stirring occasionally, until completely soft but not colored, about 15 mins. Add greens. Continue cooking, stirring occasionally, until all the moisture has cooked off & greens are tender, 10-15 mins. Season 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. Stir the greens-onion mixture into the eggs, then stir in the Gruyère and half the Parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir & keep the heat at med-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 mins. Add the remaining Parmesan and broil 4 to 6 inches form the heat until browned (or bake 5 mins at 450). Serve trouchia in the pan or slide it onto a serving dish & cut into wedges. The gratinéed top & golden bottom should be equally presentable.

*Claudine says, “8 large eggs would not fit with the other ingredients in my 10” oven safe frying pan or cast iron skillet, which slopes into the bottom quite a lot”

Recipe submitted by member Claudine Offer, adapted from Deborah Madison's Vegetarian Cooking for Everyone.