 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 garlic bulb (about 9 cloves) |
3 tablespoons olive oil, divided |
4 small zucchini, sliced |
1 pound asparagus spears, cut into 3-inch lengths |
1 (1-pound) bunch swiss chard |
3 medium-size onions |
3 tablespoons chopped fresh oregano |
1 (4-ounce) jar sliced pimiento, drained |
20 large eggs, beaten |
2 to 2 1/4 teaspoons salt |
1 to 1 1/4 teaspoons freshly ground pepper |
4 cups shredded parmesan cheese |
Directions:
1. Cut off pointed end of garlic bulb; place bulb on a piece of foil. Drizzle with 1 tablespoon oil. Fold to seal. Bake at 350° for 40 minutes; cool. Squeeze pulp from bulb. Set aside.
2. Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
3. Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
4. Remove and slice stalks from chard. Cut leaves into 1-inch strips.
5. Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.
6. Cut onions in half lengthwise; cut into very thin wedges.
7. Sauté onion in remaining 2 tablespoons olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano, and pimiento; toss gently.
8. Whisk together eggs, salt, and pepper.
9. Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.
10. Bake at 325° for 55 minutes or until mixture is set.
|
|