• 4 red or russet potatoes, small, sliced I used peeled russet potatoes
• 1 tbsp olive oil
• 2 shallots, chopped
• 2 tsp chopped garlic
• 1 bell pepper, chopped I used an orange bell pepper
• 6 cups Swiss chard, trimmed and chopped
• 8 medium or large eggs
• 1/2 tsp kosher salt
• 1/4 tsp course black pepper
• 1 tsp tarragon, dried or fresh I used dried
• 2 tbsp fresh flat leaf parsley, chopped
• 3/4 cup 1/2 & 1/2
• 1 tbsp all-purpose flour
• 2 cups Feta cheese, crumbled
• 1 1/2 cup corn, frozen, thawed or fresh

Pistachio Parsley Pesto

• 3/4 cup shelled, roasted pistachios
• 1 1/2 cup flat leaf parsley, roughly chopped
• 1/2 cup Parmesan cheese
• 2 tsp garlic, chopped
• 1/4 tsp kosher salt
• 1/4 tsp red pepper flakes
• 2 tbsp lemon juice
• 3/4 cup olive oil
• place all ingredients in a small food processor or blender and blend until smooth