I did not have any broccoli rabe handy, so I sautéed 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.
Spring Turnip Frittata
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 Reviews for Spring Turnip Frittata
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.
Made with fresh golden turnips, very sweet flavor, delicious with combination of cheddar and swiss cheeses. Will make this again!
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.
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.