| 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 |
tb |
Olive oil |
| 2 |
cl |
Garlic, pressed |
| 1 |
ts |
Dried oregano leaf |
|
|
Red pepper flakes |
| 4 |
|
Eggs |
| 1 |
c |
Shredded jack cheese |
| 2/3 |
c |
Crumbled feta or blue |
|
|
Cheese |
| 3 |
tb |
Chopped ripe olives |
| 2 |
tb |
Minced fresh parsley |
| 2 |
tb |
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
A Message from our Provider:
“Time: A longing in man for reuniting with God.”