• Prep: 15 min
  • Cook: 35 min
  • Serves: 6-8

Packed with protein and chock full of hearty greens, this substantial dish comes together quickly for an at-home brunch or a quick weeknight meal. As a bonus, the leftovers holdup beautifully and make a great lunch the next day.

More about The
  • 3 tablespoons olive oil, plus more for greasing
  • Bowery Baby Kale, 4.0 oz, chopped
  • Spinach, 4.0 oz, roughly chopped
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ½ cup sheep’s milk feta, crumbled
  • ½ cup Bowery Basil, chopped
  • 10 eggs
  • Salt and freshly ground black pepper, to taste
  1. Preheat the oven to 400ºF.
  2. In a large sauté pan, heat oil. Add kale and sweat, 3 to 5 minutes. Add spinach, allspice, cumin, onion powder, and cayenne and cook until fragrant, 2 minutes. Turn off heat and stir in feta and basil. Set aside and let the veggies completely cool.
  3. In a large bowl, whisk eggs, then stir in cooled sauté mixture and season with salt and pepper to taste.
  4. In a greased, oven safe, non-stick deep dish pan, add egg mixture and bake until center is set, 30 to 40 minutes.
  5. Let the frittata cool for 5 minutes and then cut into 6 to 8 slices.
Bowery Ingredients
The Culinistas
Our chef

Made for Bowery by The Culinistas.

Jill Donenfeld and Tiana Tenet are on a mission to bring us back to the table by making it easier for busy, urban families to access delicious and nourishing home-cooked meals. Their combined culinary experience has produced countless recipes that are now weeknight staples.

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