In a large skillet, melt butter over medium-high heat. Add collard greens, tomatoes, and sausage and cook 4 to 5 minutes, or until vegetables are tender.
In a large bowl, whisk together eggs, salt, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Serve immediately.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (70%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 1112.5mg||342 %|
|Sodium 677.9mg||23 %|
|Potassium 502.3mg||13 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.8g|
|Protein 36.2g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 535
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