This frittata recipe offers a delightful twist on a classic, incorporating the subtly sweet and earthy flavors of turnips and potatoes. It's a versatile dish perfect for breakfast, brunch, a light lunch, or even a satisfying dinner. This recipe is easy to adapt to your taste and what you have on hand, making it a fantastic weeknight meal solution.
What are the best types of potatoes and turnips for a frittata?
The best potatoes for a frittata are those that hold their shape well when cooked, such as Yukon Golds or red potatoes. Avoid waxy potatoes like fingerlings, as they tend to become mushy. For turnips, choose smaller, young turnips for a milder, sweeter flavor. Larger turnips can be a bit more bitter, so peel them carefully and remove the core.
How do I prevent my frittata from being soggy?
The key to a perfect, non-soggy frittata lies in properly preparing the vegetables and ensuring they're cooked through before adding them to the egg mixture. Overly moist vegetables will make the frittata soggy. Make sure to thoroughly dry the potatoes and turnips after cooking them and let any excess moisture evaporate before adding them to the eggs.
Can I add other vegetables to this frittata recipe?
Absolutely! This recipe is a blank canvas for your culinary creativity. Feel free to add other vegetables like onions, peppers, spinach, mushrooms, or even some leftover roasted vegetables. Experiment with different herbs and spices to create your own unique flavor profile. Consider adding some cooked bacon or sausage for extra protein and richness.
What are some serving suggestions for this turnip and potato frittata?
This frittata is delicious on its own, but you can also enhance it with a variety of sides. A simple green salad, some crusty bread, or a dollop of sour cream or crème fraîche are all excellent accompaniments. It pairs particularly well with a side of wilted spinach or a vibrant arugula salad.
Turnip and Potato Frittata Recipe: A Step-by-Step Guide
Yields: 6 servings Prep time: 20 minutes Cook time: 35 minutes
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 lb turnips, peeled and diced into ½-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 large eggs
- ½ cup milk or cream
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh herbs (such as chives or parsley), chopped (optional)
Instructions:
- Prepare the vegetables: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the potatoes, turnips, and onions. Cook, stirring occasionally, until the potatoes and turnips are tender, about 15-20 minutes. Add the garlic during the last 2 minutes of cooking.
- Drain excess moisture: Transfer the cooked vegetables to a colander to drain any excess liquid. Pat them dry with paper towels. This is crucial for preventing a soggy frittata.
- Whisk the eggs: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and nutmeg (if using). Stir in the Parmesan cheese (if using) and the cooked vegetables.
- Bake the frittata: Heat the remaining olive oil in an oven-safe skillet (cast iron works great) over medium heat. Pour in the egg mixture. Cook for 5-7 minutes, or until the edges begin to set.
- Finish in the oven: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
- Garnish and serve: Let the frittata cool slightly before slicing and serving. Garnish with fresh herbs, if desired.
Enjoy this delicious and nutritious turnip and potato frittata! Remember to adjust seasonings and additions to create your perfect version.
