Fry bacon, drain and cut into 3/4″ pieces. Refrigerate half for Day 5. Rinse sliced potatoes; drain well. Heat 2 Tbsp olive oil (or bacon drippings) in skillet and add a single layer of potato slices. Cook until light brown, turn over and brown second side. Repeat with remaining potatoes, adding more oil as needed. Set aside. Preheat oven to 350°F. Oil a 9” pie pan. Arrange potato slices in pie pan, overlapping slices to form a solid bottom. Place overlapping slices around side of pie pan, to form a crust. Sprinkle crust with 1/4 tsp salt, 1/8 tsp pepper and Parmesan. In a medium bowl, whisk together eggs, milk, spinach, parsley, green onions, bacon, mozzarella, remaining ½ tsp salt, remaining 1/8 teaspoon of pepper, and garlic powder. Slowly pour the egg mixture over the potatoes. Bake 30-45 minutes, or until eggs are set.

Preheat oven to 400°F. Cut 1-2” off the end of the broccoli stalk and peel the tougher outer membrane away from the stem. Cut the flowerets off the broccoli and slice the stem, lengthwise into ½” – ¾” slices. Cut flowerets off the cauliflower (refrigerate the heart of the cauliflower for use in making chicken broth on Day 4). Place broccoli and cauliflower in a large mixing bowl and sprinkle with olive oil, salt & pepper and dill weed. Toss to evenly coat vegetables. Place vegetables on a baking sheet and roast for 15-20 minutes, to your desired finish. Set ½ aside for Day 6.

Peel 1 cucumber, cut into spears and serve as a side.