Original Recipe by Paul Elliott
1 small yellow onion, chopped
1 cup finely chopped tender baby collards with stems removed
1 hot link, finely chopped
1 tablespoon olive oil
⅔ cup grated cheddar
1 tablespoon oregano
1 teaspoon cumin
½ teaspoon salt substitute
1 tablespoon Frank’s Red Hot Sauce—Chile ’n Lime®
· Sauté onions, collards, and hot links in olive oil in a heavy skillet.
· Whisk the other ingredients together—the eggs, cheese, and spices—in a mixing bowl
· Pour all the ingredients into the skillet; cook and stir, as you would scramble eggs.
Use to fill crepes or tortillas.
This recipe was featured in The Ruston Daily Leader. Paul's story is in a separate blog entry.