Kale, Mushroom & Fennel Frittata

Kale, Mushroom & Fennel Frittata
Serves 4-6 

A full-proof way to entertain during the summer. Throw everything in your fridge from the week into a pan and pour eggs over it, bake until set and serve with a morning cocktail.

Preheat oven to 375° F. Whisk together 1 dozen eggs, 1 cup heavy cream, 2 teaspoon of salt and a handful of 1 clamshell 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 kale mix and with juice of ½ lemon and sprinkling of salt. Top frittata mixture or serve alongside.

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