1 (10 oz.) pkg. chopped spinach or broccoli
1 c. sharp Cheddar cheese
1 (3 oz.) pkg. cream cheese
5 eggs, slightly beaten
1 tomato, thinly sliced, optional
1/4 c. Parmesan cheese, divided
1/2 tsp. salt
1/4 c. green onion
2 tbsp. parsley
1 pie shell, unbaked

Cook vegetables; drain well, squeeze out excess water. Combine eggs, salt, parsley, onion, half of Parmesan cheese, all Cheddar cheese, cream cheese and spinach (if broccoli is used arrange it in pie shell).

Pour egg mixture into pie shell. Arrange tomato slices on top and sprinkle with remaining Parmesan cheese. Bake 425 degrees 35 minutes. Let set before serving. May be baked then frozen.