1.  Swiss chard leaves (including stems), coarsely chopped. Heat oil in a wide frying pan over medium heat.

2.  Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.

3.  Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables.

4.  Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature