Vegetable Frittata

• 1 garlic bulb (about 9 cloves)
• 3 tablespoons olive oil, divided
• 4 small zucchini, sliced
• 1 pound asparagus spears, cut into 3-inch lengths
• 1 (1-pound) bunch Swiss chard
• 3 medium-size onions
• 3 tablespoons chopped fresh oregano
• 1 (4-ounce) jar sliced pimiento, drained
• 20 large eggs, beaten
• 2 to 2 1/4 teaspoons salt
• 1 to 1 1/4 teaspoons freshly ground pepper
• 4 cups shredded Parmesan cheese

1. Cut off pointed end of garlic bulb; place bulb on a piece of foil. Drizzle with 1 tablespoon oil. Fold to seal. Bake at 350u0b0 for 40 minutes; cool. Squeeze pulp from bulb. Set aside.
2. Arrange zucchini in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
3. Arrange asparagus in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Set aside.
4. Remove and slice stalks from chard. Cut leaves into 1-inch strips.
5. Arrange chard stems and stalks in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Set aside.
6. Cut onions in half lengthwise; cut into very thin wedges.
7. Saute onion in remaining 2 tablespoons olive oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, chard, zucchini, asparagus, oregano, and pimiento; toss gently.
8. Whisk together eggs, salt, and pepper.
9. Layer half of vegetable mixture, cheese, and egg mixture; repeat procedure. Pour into a lightly greased 12-inch skillet.
10. Bake at 325u0b0 for 55 minutes or until mixture is set.

garlic, olive oil, zucchini, lengths, swiss chard, onions, fresh oregano, pimiento, eggs, salt, freshly ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-frittata-2 (may not work)