|Fresh chopped spinach/10 ounce package frozen chopped spinach||1 Pound, thawed|
|Broccoli||1 Pound, cut into small flowerettes|
|Zucchini/3 small zucchini, diced||6 Medium, diced (Finger Sized)|
|Olive oil||1 Tablespoon|
|Onions||2 Medium, coarsely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Fresh basil leaves||1 Pound|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Parmigiano-reggiano||1 Cup (16 tbs), grated|
Preheat the oven to 350Â° F.
Using only the water remaining on the leaves after rinsing, steam the fresh spinach over high heat for about 4 minutes or until wilted.
Squeeze out excess water and chop.
If using frozen, squeeze all excess water out of thawed chopped spinach.
In large saucepan of lightly salted water, blanch broccoli for 2 or 3 minutes or until it turns bright green; drain.
Blanch the zucchini in the same manner until crisp-tender; drain.
In a large skillet, heat olive oil, add onions and saute over medium heat for 4 or 5 minutes, or until softened.
In a large mixing bowl, combine spinach, broccoli, zucchini, onions, garlic and basil.
In separate bowl, beat eggs.
Add salt and pepper to taste and 1/2 cup Parmigiano.
Spoon vegetable mixture into 1 1/2 quart shallow baking dish.
Pour the egg mixture over vegetables and top with remaining cheese.
Bake in the center of the oven for 20 to 25 minutes, or until eggs are set.
Let cool to room temperature.