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
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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.