- Start by peeling the sweet potato. Use a box grater to grate the sweet potato into hash brown sized pieces.
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the sweet potato and shredded collards. Sprinkle with 1/4 teaspoon salt. Cook for 5 minutes, stirring occasionally. The collards should be vivid green and slightly wilted and the sweet potato will be softened but not cooked through.
- Meanwhile, add the eggs, milk and seasonings to a medium bowl. Whisk together for at least 30 seconds. Stir in the shredded cheese. Fold in the sautéed sweet potato and collards.
- Lightly spray an 8x8 or two quart casserole dish with cooking spray. Pour the egg mixture into the dish.
- Bake at 350 degrees F for 35 minute, or until a knife inserted in the center comes out clean. Another way to tell that the casserole is done is when the eggs are golden but not brown, especially at the edges.
- Slice and serve garnished with freshly chopped parsley and sliced scallions.
Recipe courtesy of Cassidy Reeser, RDN from @cozypeachkitchen.