12 Serves
98 Mins
3 g
7 g
5 g
Preheat your oven to 190°C. Wrap garlic cloves in aluminum foil and place them along with the jalapeno peppers and bell peppers on a baking sheet.
Ingredients, vitamins, and health benefits
Garlic Cloves
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
6 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Roast the garlic and peppers for 20 to 25 minutes until the skins are browned and the vegetables are tender.
Spread the collard greens onto a separate baking sheet and place them in the oven for 12 minutes to thaw while the peppers finish roasting.
Remove all vegetables from the oven and allow them to cool completely. In a large mixing bowl, beat the eggs with the grapeseed oil.
Squeeze all excess water from the cooled collard greens over the sink, then add the greens to the egg mixture.
Peel the roasted peppers and garlic, remove pepper seeds, chop everything into small pieces, and add them to the mixing bowl along with salt and red pepper flakes.
Mix the ingredients thoroughly with a fork, then spread the mixture firmly onto a baking sheet lined with parchment paper, ensuring an even layer.
Bake for 30 to 35 minutes until the edges are browned and the flatbread feels firm to the touch. Allow to cool before slicing into squares.
Jalapeno Pepper
Bell Peppers
Red Pepper Flakes
Collard Greens
Egg
Grapeseed Oil
Salt
Vitamin A
4 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g72
g32
g
Indian
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g