1 (1 pound) bag Cut 'N Clean Greens Collard Greens
Egg Beaters equivalent to 4 eggs
1/2 cup half and half
1 cup (4 ounces) shredded extra sharp cheddar cheese
1 cup finely diced cooked ham
Heaping 1/4 cup finely chopped red or orange pepper
Heaping 1/4 cup finely chopped onion
1/2 cup chopped mushrooms
In a medium saucepot, bring 6 cups water to a boil. Add about 1/3 the bag of collard greens (about 5 ounces or so) to boiling water, stirring to submerge. Boil gently for 10 minutes, stirring occasionally to ensure even cooking. Drain in a colander. (Save rest of collards for another use.) When cool enough to handle, squeeze collards dry, mass them on a cutting board and chop into smaller pieces.
While collards are cooking, heat oven to 400 degrees. Mist a 9-inch square baking dish with nonstick spray and set aside. In a bowl, beat the eggs, Egg Beaters and half and half well to mix. Stir in cheese, ham, pepper, onion, mushrooms and cooked, chopped collards. Pour mixture into prepared pan.
Bake for 25 minutes or until light brown. Eggs will be set, soft and moist, but not loose and runny.
Remove from oven, cut into rectangles and serve.
The eggs in here will be set and not loose, satisfying both to those who like their eggs dry and those who prefer a softer set. Somehow, this preparation miraculously straddles the divide. You can substitute Jack cheese for the cheddar, or cooked sausage, cooked bacon or salami instead of the ham if you like. But make it the original way first and you may never stray from it. While omelets are obviously great for breakfast, think outside the box and serve them for lunch or a light dinner, as well, along with a salad and steamed green beans.