Frittata with Greens and Roasted Turnips
 
 
Makes 1 9" frittata
Ingredients
  • 3 small turnips, peeled and cut into ¾" pieces
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • sea salt and freshly ground black pepper, to taste
  • 2 garlic cloves, minced
  • 2 cups chopped dark leafy greens
  • 6 large eggs
  • 3 tablespoons half-and-half
  • ½ cup grated Gruyère cheese
  • fresh basil (optional, for garnish)
Instructions
  1. Preheat oven to 350 degrees. Place turnips on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat.
  2. Bake for 10 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes or until the turnips are fork tender. Set aside.
  3. Increase oven temperature to 400 degrees.
  4. Heat remaining 2 tablespoons olive oil in a 9" oven-safe fry pan over medium-high heat. Add onion, season with salt and pepper, and cook until lightly caramelized, 6-8 minutes. Add garlic and cook until fragrant, about 1 minute.
  5. Add greens and cook, stirring occasionally, until just barely wilted, about 2 minutes. Add roasted turnips and stir to combine.
  6. In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper.
  7. Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle Gruyère cheese on top.
  8. Bake for 12-15 minutes until slightly puffed and golden.
  9. Remove from the oven and garnish with basil, if using. Cut into wedges and serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/frittata-with-greens-and-roasted-turnips/