Step 1

Preheat the oven to 400° F. *Generously grease the bottom and sides of a 9x11 baking dish, or oven proof large skillet, with olive oil or butter.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the leeks and sauté for about 5 minutes until tender and soft. Stir in the zucchini and sauté for 2-3 minutes or until most of the moisture is gone.

Step 3

Add the cauliflower, green onions, and corn, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for another few minutes stirring well to combine then transfer the mixture to the prepared baking dish, spreading evenly over the bottom.

Step 4

Put the eggs and milk in a large bowl, season with 1/2 teaspoon salt and whisk gently to combine. Add the swiss chard and herbs to the egg mixture then pour over the vegetables.

Step 5

Crumble the feta over the mixture and place two green onions over top for garnish, if desired. Bake for 25-30 minutes until cooked through and the top is lightly golden and puffed.

Step 6

Serve warm, garnished with chopped herbs, if desired.