From weekend brunch to weeknight dinner, this versatile frittata is a great way to use up whatever Bowery greens and vegetables are hanging around in your fridge.
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Ingredients
- 1 dozen eggs
- 1 cup heavy cream
- 2 tsp. salt
- 1 handful Bowery Baby Kale
- 2-3 tablespoons unsalted butter
- 1 handful mushrooms, quartered
- 1 fennel bulb, shaved
- 1/2 lemon, juiced
Preparation
- Preheat the oven to 375° F. Whisk together 1 dozen eggs, 1 cup heavy cream, 2 teaspoon of salt and a handful of Bowery Baby Kale.
- Heat 2-3 tablespoons of butter in a heatproof skillet and add egg mixture and dot with mushrooms and 1 head of shaved fennel. Bake for 20-25 minutes until browned and slightly puffed up. The center should no longer jiggle when shaken.
- Dress remaining Bowery Baby Kale with juice of ½ lemon and sprinkling of salt. Top frittata mixture or serve alongside.
Bowery Ingredients
