2 cups spinach
1 cup collard greens
1 cup swiss chard
6 sun dried tomatoes
2oz feta cheese
10 egg whites
1. Place spinach, collard greens, swiss chard, and zucchini in a food processor on high for 1 minute, or until completely ground up.
2. Mix in eggs and cheese.
3. Pour mixture into 18 muffin cups.
4. Bake for 35 minutes at 350F.
5. Be sure to remove muffin liners before they cool completely.
Makes 18 servings.