2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
salt, pepper, grated cheese to taste
Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic. Cover & cook on medium-low until wilted & tender. Cool & drain well. Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes. Place in 400* oven until cooked through.