Instructions Checklist
  • Bring a medium saucepan filled with water to a boil. Season generously with salt. Fill a medium bowl with ice water. Drop the spinach into a pot of boiling water, and boil until wilted, 1 minute. Transfer greens to ice bath, and stir until cool. Drain, and squeeze out any excess water.

  • In a food processor, blend cooked spinach with olive oil, herbs, and nutmeg for about 30 seconds, until finely chopped and well combined.

  • Preheat the oven to 350°. Crack the eggs into a bowl, and add a few pinches of salt (1/2 teaspoon). Whisk to break up the eggs, then whisk in the green puree.

  • Melt butter in a 10-inch nonstick or cast-iron skillet. Add egg-greens mixture. Stir for 3 minutes with a rubber spatula, until large curds have formed and mostly set but top of frittata is still wet. Transfer skillet to oven. Exactly 10 minutes later, the frittata should look slightly puffed and feel firm (not jiggly or wet) around edges. If it needs another minute, leave it in the oven until it's just cooked. Finish with a pinch of sea salt and a squeeze of lemon juice.

  • In a medium bowl, whisk olive oil and lemon juice. Add fennel, radish, and herbs; toss to coat. Season with salt and pepper. Arrange on top of the frittata. Serve with hot sauce if desired.


Pureed veggies are added to the eggs here, and fresh ones are used as a crunchy topping.Recipe by Jessica Koslow. Reprinted from Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow (Abrams Books, 2016).