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Recipes
| ½ cup |
cooked collard greens |
| 1 Tbsp. |
fat-free milk |
| 1/8 teaspoon |
salt |
| Dash |
freshly ground black pepper |
| 4 lrg. |
eggs whites |
| 1 lrg. |
egg |
| Cooking spray |
|
| ¼ cup |
fresh or canned Glory red beans, rinsed and drained |
| 1 Tbsp. |
red onion, chopped |
| 2 teaspoon |
fresh basil, chopped |
| 2 Tbsp. |
smoked cheddar cheese |
| 2 Tbsp. |
sun-dried tomatoes |
Combine milk, salt, pepper egg whites, and egg and stir using a whisk.
Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat. Add beans and onions; sauté 30 seconds. Add egg mixture; reduce heat to medium and cook for one minute. Sprinkle with greens and basil evenly over egg mixture and cook for 1 minute. Sprinkle with cheese.
Wrap handle of pan with foil. Broil for 4 minutes or until top is set and cheese is melted. Sprinkle with tomatoes
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