| 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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