Nutritional value per serving: Calories: 150, Fat: 9 g, Carbs: 8 g, Protein: 10 g
1 tbsp extra virgin olive oil
1 medium sweet onion, thinly sliced
¼ tsp each sea salt and ground pepper
4 cups roughly chopped swiss chard
4 cups roughly chopped spinach
3 cloves garlic, minced, divided
1 tsp ground cumin
½ tsp dried oregano
5 fresh mushrooms, sliced
4 large eggs
Preheat oven to 400°F.
In a large pot, heat oil on medium heat. Add onion and cook, stirring, until tender and lightly browned.
Add salt, pepper and collard greens and cook, stirring, until just vibrant green.
Add 2 cloves garlic, cumin, oregano and pepper flakes and stir to combine. Add spinach and cook, stirring, until wilted. Turn off heat.
Grease a skillet with cooking spray and transfer in cooked greens (leave any liquid out) Sprinkle mushrooms on top.
Make 4 wells in greens and gently crack eggs into wells.
Bake until eggs are set to desired doneness.
If desired, serve with sprouted bread to soak up the egg yolks.