Recipe information
Yield
Serves 6 to 8
Ingredients
2 pounds spinach
Olive oil
2 pounds Swiss chard
2 pounds zucchini
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs
Fine bread crumbs
Preparation
Wash and dry the spinach, chop rather fine and cook in a little olive oil in a heavy skillet over medium heat until just wilted. Drain. Chop the chard and cook in the same manner. Dice the zucchini, and cook in 6 tablespoons oil until just tender. Combine the vegetables with salt, the rice and garlic. Transfer to a well-oiled heavy baking dish. Add 3-4 tablespoons olive oil, and heat in a 300°F. oven for 20 minutes. Add the eggs, well beaten, sprinkle with crumbs and return to the oven until the eggs just set. Eat warm or cold.
