2 lb Spinach; fresh
3/4 c  Olive oil
2 lb Swiss chard
2 lb Zucchini
Salt; to taste
1 c  Rice; cooked
3    Garlic cloves; fine chopped
6 md Eggs
1/2 c  Bread crumbs; fine crumbled

Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly
and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive
oil over medium heat until just wilted. Drain and put into a large bowl.
Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in
2 tblspns olive oil until wilted. Drain and add to the spinach. Wash, dry,
trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to
the skillet. Saute the zucchini, tossing well until just tender. Add
zucchini to the spinach and chard, season with salt to taste, and mix in
the already cooked rice and garlic. Combine well. Transfer to a well-oiled,
heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top.
Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the
vegetables mixture; sprinkle the top with bread crumbs; return to the oven
and bake until the eggs are just set, about 10 to 15 minutes. Eat warm or
cold. This makes an excellent luncheon or supper dish.