Description
This recipe takes on similar ingredients you may find in an eggs florentine benedict at one of your favorite brunch spots! But today skip the lines, save your 50 bucks and make it at home!
Ingredients
Scale
- 2 shallots, finely chopped*
- 1 tbs fresh basil, chopped
- 1/2 cup pitted Kalamata olives, sliced in half**
- 1 cup cherry tomatoes, sliced in half
- 1 tbs Italian seasoning
- 1 tbs garlic powder
- 1 tbs capers, rinsed
- 2 cups kale, chopped
- 1/2 cup feta cheese, crumbled
- 1 tbs lemon zest
- 8 eggs, beaten
- generous pinches of salt and pepper
Instructions
- Heat the oil in a large, deep pan. Beat the eggs and set them aside. Add the shallots to the oil and cook until they become translucent.
- When the onions become cooked down, add the cherry tomatoes and olives to the pan along with the garlic powder, Italian seasoning, lemon zest and salt and pepper. Mix the ingredients thoroughly and cook until the tomatoes release most of their juice. Afterward, add in the kale and cook until it begins to wilt. This takes about 5 minutes.
- When the kale is wilted, pour the eggs into the pan. It’s important, while making a fritatta to not scramble the eggs. Move the eggs and the pan around, only to the point where it evenly covers the ingredients. Sprinkle the fresh basil and feta cheese over the eggs. After that, let it set. Cook the eggs for about 5 minutes or until the sides seem solid. You can test this by gently lifting the sides of the egg away from the pan and letting the runny egg fall into the side.
- When the eggs look ready, place the entire pan into the broiler. Broil for about two minutes, until the tops are browned and the cheese is bubbling. Serve with hot sauce and sprinkle more basil on for garnish.
Notes
*If you don’t have shallots, use one large onion.
**If you can’t find Kalamata olives using black ones will be fine. Usually Kalamata olives are in the ethnic foods isle by pesto and other Italian food. They might also be behind a deli counter or in an olive bar if your store has one