Are you flush with folate? Too-low levels are linked with osteoporosis, depression and more. Black-eyed peas are a top source of the vitamin.

Ingredients

　　1 slice (2 ounces) thick bacon

　　1 cup chopped onion

　　10 ounces frozen chopped collard greens, thawed and drained

　　3/4 teaspoon salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　1 can (15 ounces) black-eyed peas, rinsed and drained

　　1/2 cup diced green bell pepper

　　1/2 cup diced tomato

　　2 tablespoons chopped fresh chives (or parsley)

　　2 tablespoons fresh lime juice

　　1 tablespoon red wine vinegar

　　1 small green chile, chopped (optional)

　　Vegetable oil cooking spray

　　4 large eggs

　　4 tablespoons 1 percent milk

　　In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.

Nutrition Per Serving

　　12 grams fat

　　4 grams saturated fat

　　26 grams carbohydrate

　　7 grams fiber

　　15 grams protein

　　#### Nutritional analysis provided by Self