This protein-packed dish is a perfect way to use up abundant beet greens from the garden. The greens become lightly crisp around the edges and compliment the custardy egg mixture. Serve this dish for your next breakfast or brunch along with your favorite breakfast sausage.
Ingredients
1 tablespoons
butter
1
shallots
very thinly sliced
8
eggs
½ cups
crumbled
feta cheese
3 tablespoons
heavy cream
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
6 ounces
beet greens
stems removed and roughly chopped
1 medium
heirloom tomatoes
thinly sliced