Chef Sabrina’s Egg Scramble With Blistered Tomatoes And Crispy Kale

I had the pleasure of meeting Chef Sabrina Dora López in a brunch at Paradise Farms. The food she prepared was glorious and she was very generous to share her special egg scramble recipe with me. Believe me; this dish is spectacular, equally good served for breakfast, brunch, lunch or dinner.

A sprinkling of red pepper flakes on top kicks up the flavour.

 SERVES 4

INGREDIENTS

4 teaspoons extra-virgin olive oil, divided 1-pint grape tomatoes (about 2 cups)

1-pint grape tomatoes (about 2 cups)

1 garlic clove, finely chopped 6 cups kale leaves 1/2 cup chopped scallions

1 tablespoon fresh thyme, chopped Crushed red pepper flakes 6 large eggs, beaten

1 tablespoon fresh thyme

6 large eggs, beaten

Chopped crushed red pepper flakes for garnish

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PREPARATION

Heat 2 tsp oil in a large, heavy, well-seasoned skillet over medium-high heat. Add tomatoes and garlic and cook, stirring occasionally, until tomatoes are lightly browned and blistered, about 4 minutes. Transfer to a bowl. Spread half of the kale leaves onto a roasting pan, drizzle with oil and roast at 425 degrees for 20 minutes until leaves are crispy. In the same skillet (do not wash), heat remaining 2 tsp oil. Add other half of kale, scallions, thyme and a pinch of red pepper flakes; sauté until kale is tender, about 5 minutes. Arrange kale evenly over the surface of skillet. Scatter blistered tomatoes over kale and season with salt and pepper. Pour eggs over vegetables and remove from heat. Immediately stir with a heatproof spatula until eggs are gently scrambled, about 1 minute. Serve hot!

You can also serve as pictures, in a big serving bowl. Scramble the eggs first, then top with the tomatoes and then with the kale.

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scramble 2-2

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A Miami native, Sabrina Dora López founded Vesta Foods in 2014 to offer South Florida fresh, farm to table catering and weddings, classes, and private chef services. Sabrina is committed to teaching people that healthy cooking using fresh ingredients is accessible to everyone and is a crucial piece in nourishing ourselves and our earth.

Before founding Vesta, Sabrina worked in food marketing in New York. After one too many hours in the office, she decided to start working with food instead of just talking about food. Her teachers are the land, the ingredients, the farmers, and the grandmothers and many cooks she’s met across her global travels. Chef Sabrina is studying Ayurvedic cooking and is currently working on a line of organic herb and spice preparations.

Visit Chef Sabrina Dora López website.  She is versatile and a genius in the kitchen. Her company, Vesta Foods, offers to cater for weddings, anniversaries, birthdays, cocktail parties and any other special occasions you may have. Chef Sabrina is also a personal chef who serves up freshly cooked meals every day of the week.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

© Vesta Foods