Average Recipe
Prep Time
10 minutes
Cook Time
25 minutes

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.

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