Pressured to prepare breakfast, lunch or dinner – stat? Throw together a frittata with greens and roasted turnips, which relies on ingredients you likely have on hand.
In fact, I decided to make the eggy creation to use up random bits and bobs in the fridge, including some produce on its last legs and a small hunk of cheese.
Feel free to customize the recipe to suit your taste. Incorporate any dark leafy greens, such as chard, kale or spinach. If you don’t fancy turnips, swap them out for russet, sweet or Yukon gold potatoes.
To round out the meal, serve the frittata with greens and roasted turnips alongside quick pickled onions and slices of country bread. Or go all out with a variety of sides, like bacon, fresh fruit and garlic home fries.
- 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)
- Preheat oven to 350 degrees. Place turnips on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat.
- 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.
- Increase oven temperature to 400 degrees.
- 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.
- Add greens and cook, stirring occasionally, until just barely wilted, about 2 minutes. Add roasted turnips and stir to combine.
- In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper.
- Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle Gruyère cheese on top.
- Bake for 12-15 minutes until slightly puffed and golden.
- Remove from the oven and garnish with basil, if using. Cut into wedges and serve warm.
