18 Large eggs (can be frozen: see below)
2.25 t salt
1 c milk
2 T olive oil
1 chopped onion (and/or chives or shallots)
4-6 oz chopped sweet peppers (fresh or frozen)
2-3 cloves garlic, pressed or chopped
2 bunches chopped greens (kale, collards, chard)
1-2 T red wine vinegar
.5 bunch chopped fresh parsley or 1 T dry
4 oz chopped fresh basil or 1 T dry
8-16 oz potatoes
¾ c dried chopped tomatoes (or equivalent fresh)
¾ c dried chopped zucchini (or equivalent fresh)
8 oz crumbled chevre or other cheese grated
To freeze eggs for future use in this recipe: Break 18 large eggs into bowl. Cut yolks open. Blend whites and yolks without adding air (push them through a food mill or strainer) and then mix in the 2.25 t salt. Freeze in a quart ziplock freezer bag. To use these eggs in the recipe, don't add any more salt.
If using dried tomatoes and zucchini, put them in 2 c of boiling water at least 2 hrs ahead of time, then simmer while preparing other ingredients.
Cook potatoes in boiling water until done, then peel and slice.
Saute in oil in large frying pan: onions for a few minutes, then add peppers (and zucchini if fresh) for a few more minutes, then garlic for one more minute, (then tomatoes if fresh for a few minutes), then greens, vinegar, parsley and basil. Reduce heat, cover frying pan, and cook for 5-10 minutes. Stir and cook longer if needed. If using dried tomatoes and zucchini, add them now, along with potatoes.
Puree in blender: eggs, salt, milk, plus cooking water from dried tomatoes and zucchini.
Heat oven to 350. Oil a pan (9x11 or 10x13 or round). Spread 2/3 of veggies in pan. Spread cheese over them. Top with remaining veggies. Pour on egg/milk mixture. Push down lightly with big spoon to saturate veggies. Bake 1 hour at 350.