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

Heat oil (medium high heat). Add onion, garlic, chard and zucchini. Cook, stirring occasionally, until vegetables are soft (5 minutes). Remove from heat and let cool slightly. Beat eggs with basil, oregano and pepper. Stir in cheese and vegetables. Pour into a greased 9 inch pie dish. Bake at 350 degrees 25 to 30 minutes or until puffed and browned. Serve hot or at room temperature. Makes 6 servings.