2 tbsp. salad oil 1 sm. onion,
finely chopped 1 clove garlic, minced or pressed
2 lg. Swiss chard leaves (including stems), coarsely chopped
1 med. zucchini, coarsely chopped
6 eggs
1/8 tsp. pepper
1/4 tsp. each dry basil & oregano leaves
1 c. (3 oz.) grated Parmesan cheese
Heat oil in large frying pan over medium high heat.
Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes).
Remove from heat, cool slightly.
Beat eggs lightly with pepper, basil and oregano.
Stir in cheese and veggies.
Pour into greased 9" pie pan.
Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.
Serve hot or at room temperature.
Makes 6 servings.
Eat hot or try this cold for a summer dinner treat!
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