2largeleaves of Swiss chard(or a handful of spinach)
2tablespoonsvegetable or olive oil
8largeeggs
salt and pepper(to taste)
1cupParmesan cheese(grated)
Instructions
Preheat oven to 350°F. Grease an 8 or 9 inch square baking pan or pie tin. Or prepare recipe using a cast iron skillet
Pulse garlic a few times in food processor until chopped. Cut onion and zucchini in chunks. Remove stem from chard. Place stems, onion and zucchini in processor and pulse until coarsely chopped. (or coarsely chop vegetables by hand)
Cut chard leaves into thin strips.
Heat oil in skillet over medium heat, add chopped vegetables. Stir occasionally. Cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.
In the food processor mix together eggs, salt and pepper for 1-2 minutes. (or whisk together in a medium bowl).
Mix together eggs, cheese and vegetables. Pour unto buttered baking dish.
Bake 30 minutes at 350°F or until lightly browned.