Summer Vegetable Tian(Serves 6 To 8) - cooking recipe

Ingredients

1 bunch broccoli, cut into florets
3 medium-size zucchini, sliced 1/4-inch thick
3/4 lb. fresh spinach
2 Tbsp. olive oil
1 Tbsp. butter
2 small onions, chopped
2 cloves garlic, minced
1/4 c. chopped parsley
1 c. grated Parmesan cheese
salt and pepper to taste
8 eggs

Preparation

Blanch the broccoli in salted, boiling water for 3 minutes or until it is bright green.
Refresh under cold water and allow to drain.
Trim the tough stalks from the spinach and wash well, without draining the spinach.
Put the spinach in a large pot and cook over low heat, covered, until wilted, about 4 to 5 minutes. Squeeze out the water and chop roughly.
Set aside.