Vegetable Frittata

Preheat oven to 375 degrees. In a large casserole dish prepare by brushing oil on bottom and sides to prevent sticking.  Serves 8-10 cut in half for 4-6 people
15 minutes to prepare; great for brunch, dinner, party or breakfast.
½ pound Swiss chard washed and chopped
1 pound of spinach washed and chopped
1 red or yellow onion chopped
4-6 roma tomatoes cut up or sliced thinly
1 cup chopped basil
2 tablespoons chopped rosemary
Red pepper flakes (optional)
1 garlic clove chopped
One zucchini sliced thinly
Salt/pepper to taste
12 eggs beaten
¼ cup of milk or non fat milk or soy milk
½ cup grated provolone cheese
1 cup grated parmesan cheese

Layer tomatoes, on bottom of pan, then zucchini, sprinkle w/ salt and pepper, add the Swiss chard and spinach, onions, garlic, basil, rosemary, then sprinkle cheeses over evenly, pour egg mixture last; then add a little more salt and pepper

Cook for 45-60 minutes at until knife comes out clean when stuck in the center.