Ingredients
2 lbs fresh spinach
1 lb each Zucchini and Summer Squash
8 oz mushrooms
1 large or 3 small onions
3 cloves garlic
3 eggs
1 1/2 cups parmesan cheese
1/2 cup mozzerella cheese
salt and white pepper
olive oil
butter
Preparation
Saute garlic and onion in olive oil and when onions are transparent, add the squash for 5 minutes and then the mushrooms for 2 minutes. Add the spinach and cover with tight lid. Stir mixture lightly and cool. Mix beaten eggs with 1/2 the parmesan and salt with white pepper to taste. Stir all together with mixture and pour into buttered baking dish. Pour remainig cheese on top and add dots of butter. Bake 20 min 375 degrees.
