Bowery Baby Kale, Mushroom & Fennel Frittata

Prep: 10 minutes | Cook: 20-25 minutes Serves 4

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.

  • 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
Recipe Preparation
  1. 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.
  2. 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.
  3. Dress remaining Bowery Baby Kale with juice of ½ lemon and sprinkling of salt. Top frittata mixture or serve alongside.