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