Spinach, cauliflower, broccoli, stems of artichoke, or your favorite vegetable
3 tbsp. olive oil
1/2 c. thinly sliced onion
10 eggs
2 c. finely chopped raw spinach (1/2 lb.) or your favorite vegetable
1/2 c. grated Parmesan cheese
1 tbsp. chopped parsley
1 sm. clove garlic, crushed
Dash of pepper

Preheat oven to 350 degrees. Heat oil in 10-inch heavy skillet with heat resistant handle. Add onions. Saute until tender and golden brown, 5 minutes.

In a large bowl, combine remaining ingredients. Beat well until blended. Turn into skillet with onions. Cook over low heat, lifting from bottom with spatula as eggs set, 3 minutes.

Bake uncovered 10 minutes or until top is set. With spatula loosen from bottom and around edges and slide into serving platter. Cut into wedges.