2 tbsp. salad oil
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
2 lg. Swiss chard leaves (including stems), coarsely chopped
1 med. zucchini, coarsely chopped
6 eggs
1/8 tsp. pepper
1/4 tsp. each dry basil & oregano leaves
1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat. Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes). Remove from heat, cool slightly. Beat eggs lightly with pepper, basil and oregano. Stir in cheese and veggies.

Pour into greased 9" pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Makes 6 servings.