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Collard Greens & Baby Bella Mushroom Savory Muffins/Mini Chickpea Frittatas

Here is another version of JB’s Savory Muffins/Mini Chickpea Frittatas. The secret ingredient to amp up the mushroom flavor is a little porcini powder. The porcini powder makes all the difference.

Veggies:

  • 3 c collard greens, stems and thick vein removed, chopped
  • 3 c baby bella mushrooms, sliced

In a large skillet, wilt the greens and let the mushrooms release their moisture. Set aside

Preheat oven 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the collards and mushrooms and stir until the veggies is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c macadamia milk
  • 1/2 c sparkling water
  • 1 lemon juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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