Sunday, May 08, 2011

Spring Turnip Frittata

I have not updated this in almost a week and I apologize. I have been able to cook several times, but I didn't have time to update. So we're going to play a little bit of catch up. I made this last Tuesday-ish for dinner and brought the leftovers for lunch the next day. Yummy for dinner, not so great warmed up. The turnips are not very noticable. We used broccolini because I like it better than broccoli rabe. I also advise you to follow the tip at the end of the recipe about box graters, because I never EVER fail to grate myself at some point. I did it with the turnips, and I did it the next night with shredded potatoes. It's a good thing I keep band-aids in the kitchen.

So this was a yummy spring meal but I'm not sure we'd make it again.


Spring Turnip Frittata
Eating Well, 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.

8 ounces broccoli rabe or broccolini -- (about 1/2 bunch) 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

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.

Servings: 6

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.

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