1 tsp olive oil
4 peeled medium potatoes, thinly sliced
1 bunch of cleaned greens. I used a mixture of arugula and turnip tops, but kale, spinach, dandelions or any other greens you like could be used.
1/4 onion, chopped
8 crimini mushrooms, sliced thinly
2 small tomatoes, diced
5 eggs, beaten
1/4 cup chevre or feta, crumbled
5 basil leaves, cut into a chiffonade (optional)
pepper to taste
Preheat oven to 375 degrees with the convection on.
Toss potatoes with olive oil and pepper to taste. Place in an 9 inch square ovenproof dish, and roast for 15 minutes, stirring occasionally. Add onions, and roast for 5 more minutes. Stir mushrooms and tomatoes into the mixture, and bake for 5 more minutes.
While potatoes are roasting, simmer greens in a covered saucepan over medium heat for 10 minutes. Drain well, pressing with paper towel to remove moisture. Stir greens into the potato/onion/mushroom/tomato mixture.
Stir basil and cheese into the vegetable mixture. Beat eggs in a bowl with a whisk, and add some pepper to taste. Pour over the vegetable mixture, stirring well, and bake for 12-15 minutes, or until eggs are set. Remove from oven, and serve.
Served with sourdough, and radish salad.