Kale, Mushroom & Fennel Frittata
1 dozen eggs
1 cup heavy cream
2 tsp. salt
1 handful Bowery Farming Kale
1 handful mushrooms, quartered
1 fennel bulb, shaved
1/2 lemon, juiced
Preheat oven to 375° F. Whisk together 1 dozen eggs, 1 cup heavy cream, 2 teaspoon of salt and a handful of Bowery Farming Kale Mix.
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 Farming Kale Mix with juice of ½ lemon and sprinkling of salt. Top frittata mixture or serve alongside.
Recipe developed by Ashton Keefe for Bowery Farming.