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20 minute dinner recipes

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Spring Turnip Frittata

http://www.eatingwell.com/recipes/turnip_frittata.html

From EatingWell:  March/April 2011

Broccoli rabe and turnips are a fantastic pair in this frittata. If you’re shy about the broccoli rabe’s strong flavor, try this frittata with milder broccolini instead.

6 servings | Active Time: 50 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Preheat oven to 425°F.
  2. Bring a large pot of water to a boil. Add broccoli rabe (or broccolini) and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
  3. Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan.
  4. Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
  5. Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.

Nutrition

Per serving : 211 Calories; 14 g Fat; 5 g Sat; 7 g Mono; 293 mg Cholesterol; 7 g Carbohydrates; 14 g Protein; 1 g Fiber; 421 mg Sodium; 229 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 medium fat meat, 1 vegetable

Tips & Notes