At Babe we LIVE for bringing friends and family together around a table, and what better way to enjoy life than with an easy, no fail recipe (especially one that’ll trick people into thinking you’re a way better cook than you actually are??). While we’re usually all about the path of least resistance, when it comes to hosting guests or just adding an extra celebratory vibe to an otherwise low key Sunday – we like to pull out all the stops on occasion. So here with a feel good, good-for-you, easy AF brunch dish is our favorite gals from at-home chef program, The Culinistas.
The Culinistas’ Power Green Frittata
“We are huge proponents of the humble frittata. It’s simple to prepare and a great vehicle for any leftover veg, cheese, herbs, spices. Our Power Greens recipe calls for all the leafy greens, plus herbs and spices. This recipe in particular does great with substitutions. Use swiss chard or broccolini in place of kale, parsley or chives in place of basil and goat cheese in place of feta.”
Prep Time: 15 minutes
Cook Time: 40 minutes
- 3 TB extra virgin olive oil, plus more for greasing
- 2 bunches Lacinato kale, chopped
- 1 tsp ground allspice, divided
- 1 tsp cumin
- ½ tsp onion powder
- ¼ tsp cayenne
- 4 c baby spinach, packed
- ¾ c sheep’s milk feta, crumbled
- ½ c basil, chopped
- 12 eggs
- Salt & freshly ground black pepper
- Preheat oven to 350ºF.
- In a large sauté pan, heat oil. Add kale, ½ tsp allspice, cumin, onion powder, and cayenne and sweat until soft, 5 to 7 minutes.
- Add spinach to the pan and sauté until wilted, 2 to 3 minutes. Turn off heat and stir in feta and basil. Set aside and let the veggies completely cool.
- In a large bowl, whisk eggs and remaining ½ tsp allspice. Stir in cooled veg mixture and season with salt and pepper.
- In a greased cast iron skillet, add egg mixture and bake until center is set, 40 to 45 minutes.
- Let the frittata cool for 10 to 15 minutes and then cut into 9 even squares.