Turnip Greens Frittata

By • October 7, 2013 • 14 Comments



Author Notes: This is a delicious way to use up young, fresh turnip greens, and it's an easy weeknight dinner (or lunch) to boot!Amanda Hesser

Serves 4

  • 2 tablespoons olive oil
  • 1 large or 2 small white potatoes, skin on and finely diced (no larger than 1/4-inch; 1 1/2 cups total)
  • 1 garlic clove, smashed and chopped
  • Salt
  • 1 to 2 bunches turnip greens, stems discarded and leaves sliced crosswise into 1/2-inch strips (you should have 4 cups loosely packed sliced greens)
  • 8 eggs, lightly beaten
  • Coarsely ground black pepper
  • 1/4 cup grated Parmesan cheese
  1. Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes.
  2. Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Let cool for 10 minutes, then slice and serve.
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Comments (14) Questions (0)

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4 months ago kara

thank you for this post! i grated some of the greens' corresponding roots to replace the potato (i don't have any, and i have an obscene amount of turnips in my csa). i've never cooked with turnips (or their greens) before moving to texas, and i'm not a fan of the traditional southern prep. this was a lovely idea!

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5 months ago Mary Beck

Can you substitute the turnip greens with something else?

Tad_and_amanda_in_the_kitchen

5 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure! Kale, radish greens, and swiss chard would all work well.

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5 months ago Lisa

Can Nutritional Yeast be substituted for the cheese? I am allergic to milk.

Tad_and_amanda_in_the_kitchen

5 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm sorry -- I don't know, but you can definitely just skip it; the frittata will still be good.

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7 months ago tofu head

Does this require a non-stick pan ?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I use a well-seasoned cast iron skillet but you can use a non-stick as well.

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8 months ago Reeshiez

how big is the pan?

Tad_and_amanda_in_the_kitchen

7 months ago Amanda Hesser

Amanda is a co-founder of Food52.

I'd use a 10 to 12-inch skillet.

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8 months ago Brittany Austin

I'm assuming you add the potatoes and greens to the egg mixture before putting it in the oven?

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

The potatoes and greens are cooked in the pan first, and then you pour the eggs over them in the pan. I hope this helps clarify!

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8 months ago Brittany Austin

Ah, that makes sense. Apologies - I misread. Thanks!

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10 months ago Nancy Bynum

What temperature should the oven be?

Tad_and_amanda_in_the_kitchen

10 months ago Amanda Hesser

Amanda is a co-founder of Food52.

375 -- adding now!