1 fennel bulb, trimmed and thinly sliced
2 C collard greens, chiffonaded and blanched
6 carrots, sliced into thin coins
2 T fresh herbs, I used a mixture of basil and parsley
freshly ground sea salt
freshly ground pepper
splash of milk
1/2 C crumbled feta
Butter your baking dish and layer in your veggies. Sprinkle with cheese. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper. Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into small squares and serve warm or cold.
My Millennium Fal-corn Salsa was just my Roasted Tomato-Corn Salsa.