|Salad oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), pressed|
|Swiss chard leaves||2 Large, including stems, coarsely chopped|
|Zucchini||1 Medium, coarsely chopped|
|Oregano leaves||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Grated parmesan cheese||3 Ounce|
Heat oil in a wide frying pan over medium-high heat.
Add onion, garlic, chard, and zucchini; cook, stirring occasionally, 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° oven for 25 to 30 minutes or until puffed and browned.
Serve hot or at room temperature.