Preheat oven to 375 degrees F.

Toss the sliced potatoes into a bowl with 2 Tablespoons of oil and some salt and pepper to taste. Taking one slice of potato at a time, start lining the edges of an oiled 9-inch pie dish, making sure the potatoes are slightly over lapping each other. Once the edges are lined, start laying the potatoes on the bottom of the pie dish, starting on the outside edge and working your way in, again making sure to overlap the potatoes slightly. Once done, place the potatoes in the oven for 20-25 minutes.

While the potato crust is in the oven, heat the remaining 1 Tablespoon of oil in a skillet. Add the onions and bell pepper. Sauté for 5-6 minutes or until they just start to become tender. Stir in the garlic and cook 1-2 more minutes. Remove from heat and stir in salt, pepper, kale, and thyme.

In a large bowl, combine the eggs, salt, pepper and milk together. Whisk until combined.

When the potato crust is done, pour the sautéed veggies into dish and spread them out evenly. Sprinkle the feta cheese over the top. Pour the egg mixture on top. Sprinkle the Parmesan cheese over the egg mixture evenly.

Place in the oven for 30-35 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!