• 1/2 of a medium avocado
• 2 teaspoons fresh cilantro, divided
• 1 teaspoon fresh squeezed lime juice,
• 1 teaspoon minced jalapeno
• 1/8 teaspoon sea salt
• 1/16 teaspoon black pepper
• 1/2 tablespoon extra virgin olive oil
• 1/4 cup each minced white onion
• 1/2 cup Nature’s Greens® Collard Greens
• 1/4 cup minced red bell pepper
• 3 whole eggs
• 1/4 cup cooked pinto beans

In a small bowl combine mashed avocado with one teaspoon of cilantro, chopped, lime juice, jalapeno, sea salt, and black pepper to make guacamole, and refrigerate. Place olive oil in small sauté pan, and over low heat warm onion, collards, and pepper until onion is translucent. Remove veggies from the pan, and set aside. Add whisked eggs to the pan. After eggs have set, top the left half of the omelet with the veggie mixture and beans. Gently flip the right side of the omelet towards the left. Remove from pan, garnish with remaining cilantro, and serve with guacamole on the side.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.