| 1. |
Preheat oven to 350 °F (190 °C). |
| 2. |
Slice potatoes into rounds about 1/4" thick and place in large bowl. Steam in microwave (covered) for 3-5 minutes. Check if slightly under fork-tender. Remove and let cool. |
| 3. |
In blender or another bowl, Add eggs, green onion, 1/2 the parmesan cheese, romano cheese, evaporated milk and black pepper. Combine well. Add ricotta to mixture and break up with spoon leaving large chunks. |
| 4. |
Spray large skillet (at least 12" diameter) with nonstick spray. Arrange softened potato rounds to cover bottom and sides of skillet. Sprinkle with dash salt and black pepper. Arrange cooked bacon crumbles and kale over potatoes (kale has been wilted the day before with sliced garlic and french cut onions). Pour egg mixture over skillet and move around ricotta for even distribution. Sprinkle with remaining parmesan. |
| 5. |
Bake for about 30 minutes until golden brown and puffed. |
| 6. |
Serve with fruit for breakfast or with a garden salad for lunch. |
| 7. |
Note: this is a use-what-you've-got recipe. More bacon, cooked/diced ham or no meat at all. Got a handful of sliced, cooked mushrooms? Toss them in. Use whatever greens you have on hand, kale, chard, spinach, etc. |
