Greens & yellow squash with eggs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Finely chopped fresh young |
| Spinach or Swiss chard | ||
| 2 | cups | Thinly sliced yellow squash |
| 2 | tablespoons | Olive oil |
| 2 | cloves | Garlic, pressed |
| 1 | teaspoon | Dried oregano leaf |
| Red pepper flakes | ||
| 4 | Eggs | |
| 1 | cup | Shredded jack cheese |
| ⅔ | cup | Crumbled feta or blue |
| Cheese | ||
| 3 | tablespoons | Chopped ripe olives |
| 2 | tablespoons | Minced fresh parsley |
| 2 | tablespoons | Lemon juice |
Directions
Toss together greens and squash.Saute lightly in oil with garlic, oregano and a few red pepper flakes;do not overcook.Transfer vegetables to a lightly buttered 9" pie dish. Beat eggs in a bowl;stir in cheeses,olives,parsley and lemon juice. Spread over vegetables,stirring gently to combine well. Bake in a preheated 350 degree oven for about 20 minutes or until dish is well set.Serves 4 to 6.