Spring Turnip Frittata

6 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 8 ounces broccoli rabe (about 1/2 bunch) or broccolini, trimmed
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
  • 1/2 cup chopped onion
  • 8 large eggs
  • 2 large egg whites
  • 1/4 cup low-fat milk
  • 1/2 cup shredded fontina or Cheddar cheese

Preparation

  • Active

  • Ready In

  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.
  • Tip: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.

Nutrition information

  • Per serving: 212 calories; 14 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 14 g protein; 41 mcg folate; 259 mg cholesterol; 4 g sugars; 0 g added sugars; 2907 IU vitamin A; 44 mg vitamin C; 135 mg calcium; 2 mg iron; 422 mg sodium; 232 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (57% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 medium fat meat, 1 vegetable

Reviews 6

June 04, 2016
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By: EatingWell User
delicious I did not have any broccoli rabe handy, so I saut+¬ed pak choy instead. I used only six eggs, no egg whites. I also just cooked the shredded turnips until they were soft but not brown. I used feta cheese, parmesan cheese and pepper jack cheese. It tasted absolutely delicious. I served it with garden fresh green salad.
January 10, 2012
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By: EatingWell User
it took a lot longer for my turnips to brown. also, i thought i drained the broccoli rabe quite well but the top of the frittata took a long time to set. i ended up putting it under the broiler for a few minutes, then putting wedges in the toaster oven.
March 17, 2011
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By: sue_lizotte
Delicious! Made with fresh golden turnips, very sweet flavor, delicious with combination of cheddar and swiss cheeses. Will make this again!
March 13, 2011
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By: cathlinberreth01
guess I don't like turnips Our local grocery didn't carry either broccoli rabe or broccolini, so it was a toss up between broccoli or asparagus. We tried broccoli. We liked everything, but the turnips. Maybe they don't go well with broccoli? The kids scraped them off and they like other vegetables. We used fontina and I did like how neat the frittata was to make. It would be nice to make another one with different toppings. Pros: fairly easy to make Cons: make sure that after you pull the pan from the oven, you remember that the handle is HOT when you go to pick it up again to slide it onto the plate.
February 27, 2011
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By: Alaina
Delicious combo I made a few changes to the recipe, I used parsnips instead of turnips (didn't actually mean to do this, just read the recipe wrong), added 3 slices of bacon that I cut into small pieces and sauteed with the veggies, didn't use the egg whites, and used about half the milk (ran out), also used a sharp cheddar instead of fontina. I thought the flavors were awesome together. The parsnips made it slightly sweet, but went really well with the broccoli rabe. The bacon also added a lot of flavor. Will definitely make again. Pros: tasty, healthy Cons: little time consuming
February 27, 2011
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By: Auntie Kay
A Nice Change of Pace This was very good. I used my Kitchen Aid mixer grater attachment and that really helped with grating the turnips. If you don't use fontina cheese, it should be a very sharp or flavorful cheese. The cheese marries well with the turnip & eggs. Pros: Good Flavors that wake up your taste buds Cons: Prep takes some effort