Zucchini Frittata - serves 6

2 tbsp Salad oil
1 small onion, finely chopped
1 clove garlic, minced/pressed
2 large Swiss Chard
1 med-sized zucchini chopped
6 eggs
1/8 tsp pepper
1/4 tsp dry basil
1/4 tsp oregano leaves
1 cup 3oz. grated Parmesan cheese

A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it.
This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard.
Swiss chard leaves (including stems), coarsley chopped. Heat oil in a wide frying pan over medium heat.
Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature