Summer Squash Egg Bake

a variation on a fritatta that i came up with when i realized i have no overproof pans.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pie

Ingredients

• 12  egg whites
• 5  eggs
• 2  summer squash
• 1 1⁄2 cups swiss chard
• 4  garlic cloves
• 1  large onion
• 2  tomatoes
• 1  teaspoon basil (to taste)
• 1  teaspoon thyme (to taste)
• 1  teaspoon rosemary, to taste
•  salt
•  pepper
• 1⁄2 cup light cheese

Directions

1. in skillet, cook squash, chard, onion, garlic until tender and onions are clear.
2. put in round baking pan and let cool. add tomato.
3. combine eggs and spices. pour over the squash.
4. shred fresh cheese over the top.
5. bake at 350 for about 40 minutes.