• 8 Large Country Hen eggs at room temperature
• 6 oz. crumbled or thinly sliced plain soft goat cheese, cold
• 1/2 cup of milk
• 1-2 large bunches of coarsely chopped chard (spinach may be substituted)
• 1-2 small shallots finely minced (1/3 cup chopped onion may be substituted)
• 2 Tbsp. unsalted butter
• 2 tbsp. olive oil or cooking spray
• 5-6 small potatoes
• salt

Preheat oven to 425. Chop the potatoes into small pieces and toss in the olive oil in the bottom of a 9 x 13 baking dish with a pinch or two of salt. Spread the potatoes evenly to cover the pan. Par-bake for 10 min. Remove from the oven and set aside.
Turn the oven down to 350. Saute the shallots in a large pan on low to med. low heat until translucent. Turn up to med-high and add the chard, stirring briskly. As the chard starts to lose water, add a pinch of salt and cook until wilted, but not overdone. Set aside.
Crack the eggs into a mixing bowl. Add the milk and a couple of pinches of salt. Beat together very well until completely mixed.
Sprinkle the goat cheese on top of the potato crust, also distributing equally to the edges of the pan. Add the chard/shallot mixture on top of the cheese, also distributing to the ends of the pan. Pour the egg mixture slowly over the other ingredients in a spiral motion beginning at the outer edge of the pan making your way into the center. Finally, bake for 25-35 minutes or until firm in the center. Cool slightly before cutting.