This frittata recipe offers a fantastic way to use up root vegetables while creating a satisfying and flavorful meal. Combining the earthy sweetness of turnips with the comforting texture of potatoes, this recipe is perfect for breakfast, brunch, a light lunch, or even a simple dinner. It's surprisingly easy to make and highly adaptable to your taste and what you have on hand.
What is a Frittata?
Before we dive into the recipe, let's clarify what a frittata is. Essentially, a frittata is an open-faced omelet or crustless quiche, baked in the oven rather than cooked entirely on the stovetop. This method allows for even cooking and a slightly firmer texture. It's a wonderfully versatile dish that can accommodate almost any combination of vegetables, cheeses, and meats.
Ingredients You'll Need:
- 1 large turnip, peeled and diced (about 1 cup)
- 2 medium potatoes, peeled and diced (about 1 ½ cups)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 large eggs
- ½ cup milk or cream (whole milk works best)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme (or other herbs like rosemary or oregano)
- ½ cup grated cheese (cheddar, Gruyère, or Parmesan work well)
- Optional additions: Sautéed mushrooms, spinach, bell peppers, or cooked bacon/sausage.
Instructions for a Perfect Turnip and Potato Frittata:
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Prepare the Vegetables: Preheat your oven to 375°F (190°C). Peel and dice the turnips and potatoes into roughly ½-inch cubes. This ensures even cooking. 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. Stir in the garlic and cook for another minute until fragrant. Add the diced turnips and potatoes, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until slightly softened.
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Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and thyme.
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Combine and Bake: Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the grated cheese evenly over the top.
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Oven Time: Bake for 20-25 minutes, or until the frittata is set and the cheese is golden brown. The center should be just slightly jiggly.
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Rest and Serve: Let the frittata rest for a few minutes before slicing and serving. It's delicious served warm or at room temperature.
Frequently Asked Questions (FAQ)
Can I use other vegetables in this frittata?
Absolutely! This recipe is incredibly versatile. Feel free to add other vegetables like spinach, mushrooms, bell peppers, zucchini, or even leftover roasted vegetables. Just make sure to sauté them before adding the egg mixture.
How can I make this frittata vegetarian/vegan?
For a vegetarian frittata, simply omit any meat additions. To make it vegan, substitute the milk/cream with plant-based milk (like almond or soy milk) and use a vegan cheese alternative.
Can I make this frittata ahead of time?
Yes! This frittata is great for meal prepping. It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
What kind of skillet should I use?
An oven-safe skillet, preferably cast iron, is best for this recipe as it distributes heat evenly and helps create a nice crust. However, any oven-safe skillet will work.
How do I know when the frittata is done?
The frittata is done when the edges are set and the center is just slightly jiggly. You can also insert a knife or toothpick into the center; if it comes out clean, it's ready.
This turnip and potato frittata is a simple yet delicious recipe that's perfect for any occasion. Enjoy!
