GRATIN OF GREENS

By grinder

PER SERVING: Cal 220/Fat 11g/Sat Fat 2.5g/Poly Fat 2g/Mono Fat 5g/Chol 140mg
Sod 600mg/Pot 1440mg/Carb 21g/Fiber 6g/Sugars 5g/Pro 13g

Ingredients

• 2 lbs.spinach, chopped
• 1 cup hot cooked rice
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 lbs. Swiss chard, chopped
• 6 eggs, well beaten
• 2 lbs. zucchini, diced
• 1/4 cup fine bread crumbs
• 1/2 teaspoon salt
• 1 oz. fine grated Parmigiano Reggiano

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°F

Wash and dry spinach. Heat a large sauté pan over med-high heat. Add 1 tablespoon oil. When hot, add spinach and cook just until wilted. Remove spinach from pan. Cook chard in 1 tablespoon oil until just wilted. Remove from pan. Heat remaining 1 tablespoon oil; add zucchini and cook until just tender. Stir cooked vegetables together with salt, rice and garlic.

Transfer to a well-oiled heavy baking dish. Bake 20 minutes. Remove pan from oven and stir in eggs. Sprinkle with bread crumbs and cheese. Return to oven and cook about 15 minutes, until eggs are just set.