Yield
12 servings

How to Make It

Step 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.

Step 2

Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.

Step 3

Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.

Step 4

Remove and slice stalks from chard. Cut leaves into 1-inch strips.

Step 5

Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.

Step 6

Cut onions in half lengthwise; cut into very thin wedges.

Step 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.

Step 8

Whisk together eggs, salt, and pepper.

Step 9

Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.

Step 10

Bake at 325° for 55 minutes or until mixture is set.

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