| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Swiss |
Casseroles, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Spinach, fresh |
| 3/4 |
c |
Olive oil |
| 2 |
lb |
Swiss chard |
| 2 |
lb |
Zucchini |
|
|
Salt, to taste |
| 1 |
c |
Rice, cooked |
| 3 |
|
Garlic cloves, fine chopped |
| 6 |
|
Eggs |
| 1/2 |
c |
Bread crumbs, fine crumbled |
INSTRUCTIONS
Wash the spinach well. Remove the coarse stalks; dry the leaves
thoroughly and chop rather fine. Using a heavy skillet, cook spinach
in 2 tbspns olive oil over medium heat until just wilted. Drain and
put into a large bowl. Wash, dry, and chop the Swiss chard. Using the
same skillet, cook chard in 2 tblspns olive oil until wilted. Drain
and add to the spinach. Wash, dry, trim, and dice the unpeeled
zucchini; add about 4 more tblspns olive oil to the skillet. Saute'
the zucchini, tossing well until just tender. Add zucchini to the
spinach and chard, season with salt to taste, and mix in the already
cooked rice and garlic. Combine well. Transfer to a well-oiled, heavy
2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake
in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the
vegetables mixture; sprinkle the top with bread crumbs; return to the
oven and bake until the eggs are just set, about 10 to 15 minutes. Eat
warm or cold. This makes an excellent luncheon or supper dish.
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