VEGGIE TORTILLA PIE

1 (10-inch) flour tortilla, or 3 (6-inch)

flour tortillas

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 medium-sized zucchini or yellow

squash, thinly sliced

1/2 medium-sized bell pepper, diced 3 cups fresh spinach, coarsely chopped (substitute with Swiss chard or kale, stems removed)

5 large eggs

1/4 cup freshly grated Parmesan cheese 1/4 cup shredded mozzarella cheese ⅓ cup diced ham

⅓ cup parsley, finely chopped

Salt and freshly ground pepper to taste 2 deli-size slices Swiss cheese, cut into 1/4-inch strips

Preheat the oven to 350 degrees. Form the crust: Place the flour tortilla in the center of an ungreased 9-inch pie pan. If using 6-inch tortillas, set one in the center of the pie pan. Cut the other two tortillas in half and drape the halves along the sides of the pan, so that both the bottom and sides of the pan are fully covered. Set aside.

Heat the oil in a medium saute pan. Add the onion and garlic and saute over medium heat for 3 minutes. Add the zucchini and bell pepper. Cook, stirring periodically, until the mixture becomes tender and starts to turn golden, about 5 minutes. Stir in the spinach, and cook until wilted. Remove from heat and set aside.

Break the eggs in a large bowl and whisk well. Add to the bowl the Parmesan and mozzarella cheeses, ham, parsley, salt and pepper. Mix well. Add the vegetable mixture to the bowl and stir to combine. Pour the filling into the center of the pie pan, trying to keep the filling from seeping underneath the tortilla crust. Use a spatula to spread the mixture evenly. Form a lattice by crisscrossing the Swiss cheese strips on top of the filling.

Bake 30 to 35 minutes, or until center of pie is firm and lightly golden. Remove and allow to cool 10 to 15 minutes before cutting and serving. Makes: 6 servings.

Per serving: 240 calories (percent of calories from fat, 57), 14 grams protein, 11 grams carbohydrates, 2 grams fiber, 15 grams fat (5 grams saturated), 196 milligrams cholesterol, 336 milligrams sodium.

Adapted from a recipe originally published in Sauce Magazine, April 2008.