What to CookAmanda & Merrill

Turnip Greens Frittata

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In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.

Today: Amanda shows us how to make good use of turnip greens.

Turnip Greens Frittat

Since I did a pretty good job of annoying every living Spaniard with my post on tortilla, I thought it would be a good moment to welcome Italians into the conversation. I put turnip greens in my frittata (feel free to comment below). I add potatoes, too. And I fry my potatoes in the pan that I cook the frittata, which is actually a technique I borrowed from Spanish tortilla. Sorry, Italy! I also use cheese. Because I like it.

Other than being totally inauthentic, I promise you this frittata is a delicious way to use up young, fresh turnip greens, and it's an easy weeknight dinner (or lunch) to boot! Here's how to make it.

Turnip greens frittata from Food52

Assemble your ingredients -- just a few things: olive oil, nice, young turnip tops, Parmesan cheese, potatoes, garlic, and eggs, of course.

 Turnip greens frittata from Food52 

Begin by browning cubed (tiny, tiny cubes) potatoes and garlic in oil -- just enough to cover the base of your pan. Add some sliced turnip tops (I give you a specific measurement but a large handful or two will do).

Turnip greens frittata from Food52 Turnip greens frittata from Food52

Wilt the turnip greens. Whisk your eggs and season with salt and pepper.

Turnip greens frittata from Food52 Turnip greens frittata from Food52

Whisk them again -- this is my favorite part! Pour the eggs into the pan, covering the greens and potatoes.

Turnip greens frittata from Food52 Turnip Greens Frittata from Food52

Give the eggs a nice showering of Parmesan, and put it in the oven.

Turnip Greens from Food52

Turnip Greens and Potato Frittata

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
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

See the full recipe (and save and print it) here.

Photos by James Ransom

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