1bunch of watercress,stems removed, roughly chopped (equivalent ~2 cups)
8eggs
1teaspoonsalt
1teaspoongarlic powder
1/4cupgorgonzola cheese
1/4cupsun-dried tomatoes,chopped
3ozmozzarella cheese,sliced in thin rounds
Black pepper,to taste
Instructions
Preheat the oven to 400F
Thinly slice the potatoes (leave skin on) with a knife or mandolin
Add the slices to a large 12" skillet, making sure the surface is completely covered with the potato slices. Some of the potato slices should overlap
Drizzle 2 tablespoons of oil onto the potato slices, and bake for 15 minutes
While that's happening, heat the remaining tablespoon of oil on a pan, and add the onions over medium heat. Sauté for 2-3 minutes, then add the watercress, and lower the heat. Cook for another couple of minutes, until the watercress is slightly wilted and set aside
In a bowl, whisk the eggs, salt, garlic powder, gorgonzola, sun-dried tomatoes, and cooked watercress and onions together
Remove the skillet from the oven, and add the whisked egg mixture into the skillet, over the potatoes
Top with the mozzarella rounds, lower the heat to 370F, and bake for 25 minutes or until the fork comes out clean from the center
Allow to cool, and enjoy with cracked black pepper, to taste!