This frittata recipe elevates humble turnips and potatoes into a surprisingly flavorful and satisfying meal. Perfect for brunch, a light dinner, or a make-ahead lunch, this dish is packed with nutrients and easily adaptable to your taste. Let's dive into creating this delicious and visually appealing frittata!
What Makes This Turnips and Potatoes Frittata Special?
This recipe stands out because it uses the often-underappreciated turnip in a starring role. Turnips add a subtly sweet and earthy flavor that complements the creamy texture of the potatoes beautifully. The frittata's simplicity allows the natural flavors of the vegetables to shine, while the eggs provide a binding element and a protein boost. We'll also explore variations to customize your frittata to perfection.
Ingredients You'll Need:
- 1 large russet potato, peeled and diced
- 1 medium turnip, peeled and diced (about 1 cup)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 large eggs
- 1/4 cup milk or cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional additions: fresh herbs (rosemary, thyme, chives), crumbled bacon or sausage, cheddar cheese
Step-by-Step Instructions:
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Prepare the Vegetables: Dice the potato and turnip into roughly ½-inch pieces. Finely chop the onion and mince the garlic.
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Sauté the Vegetables: Heat the olive oil in an oven-safe skillet (cast iron is ideal) over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the potatoes and turnips, season with salt and pepper, and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender but not mushy.
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Whisk the Eggs: In a bowl, whisk together the eggs, milk (or cream), Parmesan cheese, salt, and pepper. If using fresh herbs, add them now.
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Assemble and Bake: Pour the egg mixture over the cooked vegetables in the skillet. If adding bacon or other meats, sprinkle them over the egg mixture. If using additional cheeses, sprinkle them on top.
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Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the frittata is set and lightly golden brown. A toothpick inserted into the center should come out clean.
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Cool and Serve: Let the frittata cool slightly before slicing and serving.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes! Yukon Gold or red potatoes would also work well in this recipe. Just adjust the cooking time as needed, as some potato varieties cook faster than others.
What if I don't have an oven-safe skillet?
You can cook the frittata entirely on the stovetop over low heat, covered, until the eggs are set. This will take longer and may require more careful monitoring to prevent burning.
Can I make this frittata ahead of time?
Absolutely! This frittata is delicious served cold or at room temperature, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What other vegetables can I add?
Feel free to get creative! Other vegetables that would complement this frittata include bell peppers, zucchini, spinach, mushrooms, and asparagus.
Can I freeze this frittata?
Yes, you can freeze the frittata for up to 3 months. Allow it to thaw completely in the refrigerator before reheating.
Tips for Success:
- Don't overcrowd the skillet. If necessary, make two smaller frittatas instead of one large one.
- For a creamier texture, use whole milk or heavy cream instead of regular milk.
- Don't overcook the vegetables, or they will become mushy.
- Let the frittata cool slightly before slicing to prevent it from crumbling.
This Turnips and Potatoes Frittata recipe is a delightful way to enjoy these nutritious vegetables. Its adaptability allows for culinary creativity, making it a versatile dish for any occasion. Enjoy!
