• 1/4 cup minced yellow onion
• 1/4 cup minced red bell pepper
• 1/2 tablespoon extra virgin olive oil
• 6 whole eggs
• 1/4 cup unsweetened almond milk
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Italian herb seasoning
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 cup Nature’s Greens® Collard Greens
• 1 medium peeled carrot, shredded
• 4 green onions, sliced

In a small skillet over low heat sauté onion and bell pepper in olive oil until onions are translucent. Set aside. In a medium bowl scramble the eggs, then whisk in the almond milk, mustard, garlic, Italian seasoning, salt, and pepper. Distribute collards evenly in the bottoms of the mini muffin tins. Cover with the egg mixture then add the sautéed vegetables and carrots. Bake uncovered for 40-45 minutes, or until toothpick inserted comes out clean. Garnish with green onion before serving (optional).

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.