We always have a special Sunday morning breakfast, with café au lait, some organic orange juice, and background music. We like to eat in the backyard, when weather permits. But Judy and I have sat outside on the porch, jackets on and snow on the ground. Our German neighbors though we were weird!-Mike
Zucchine Torta (Italian)
6 Servings
Preheat the oven to 350F (175C)
1 small chopped onion
1 minced clove of garlic
1 medium organic zucchini, sliced
2 large organic Swiss chard leaves, remove the toughest third of the stalk, chop the leaves
2 Tbs. (30 ml) olive oil
6 organic eggs
1 tsp. (5 ml) each drilled: basil and oregano
black pepper to taste
1 cup (240 ml) Parmesan cheese or dairy-free cheese
uno 1. Sauté the onions, garlic, zucchini, and Swiss chard in the oil for 5-8 minutes.
due 2. Remove from the heat and let it cool a little.
tre 3. Beat eggs with basil, oregano, and pepper. Stir in the cheese.
quattro 4. Spoon vegetables into a greased pie plate.
cinque 5.. Pour egg mixture over the vegetables.
sei 6. Bake for 25-30 minutes, until the pie is puffed and golden brown.
Buon appetito!
