If you have any duck eggs they can substitute one for two chicken eggs. If not, just enjoy the rich tastes that blend together so well in this easy dish.
Ingredients:
5 red potato(es) -- 1/4" slices
1 bunch collard greens -- 1" pieces
2 tbsp butter -- or olive oil
3/4 cup(s) leek -- sliced thin and 1/2" long
1 garlic clove(s) -- crushed
8 egg(s)
1/4 cup(s) milk
4 oz(s) goat cheese -- or your favorite
1/4 cup(s) shredded parmesan -- grated, optional topping
Directions
Prep Work: Scrub and cut potatoes. Cut and wash greens.
1. Heat 2 Tbsp. olive oil in oven safe skillet over medium heat. Cook potatoes 10 min stirring every few minutes.; sprinkle lightly with salt. Add leeks and saute 4 min. more.
2. Add 1 Tbsp. butter, greens, and garlic, and cook until greens are tender; approx. 8 min. more. Take off heat and cover.
3. Preheat oven to broil.
4. In medium bowl whisk eggs and milk. Add cheese to egg/milk mixture; then add greens and onions from skillet.
5. Wipe out the skillet and spread 1 Tbsp. olive oil. Pour bowl mixture into skillet and cook on stovetop, medium-low heat for 5 -10 min., or until the bottom is set.
6. Place pan under broiler for 4-5 minutes, or until top is lightly browned and a little fluffy. Remove with oven mit!
7. Cut into wedges and serve topped with fresh grated Parmesan if desired.
(inspired by ediblesantabarbara.com Spring 2010)