| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Swiss | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | c | Finely chopped fresh young |
| Spinach or Swiss chard | ||
| 2 | c | Thinly sliced yellow squash |
| 2 | T | Olive oil |
| 2 | Garlic, pressed | |
| 1 | t | Dried oregano leaf |
| Red pepper flakes | ||
| 4 | Eggs | |
| 1 | c | Shredded jack cheese |
| 2/3 | c | Crumbled feta or blue |
| Cheese | ||
| 3 | T | Chopped ripe olives |
| 2 | T | Minced fresh parsley |
| 2 | T | Lemon juice |
INSTRUCTIONS
Toss together greens and squash.Saute lightly in oil with garlic, oregano and a few red pepper flakes;do not overcook.Transfer vegetables to a lightly buttered 9" pie dish. Beat eggs in a bowl;stir in cheeses,olives,parsley and lemon juice. Spread over vegetables,stirring gently to combine well. Bake in a preheated 350 degree oven for about 20 minutes or until dish is well set.Serves 4 to 6. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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