Turnip Greens Frittata
Popular on Food52
luvcookbooks May 8, 2023
Made this with a bunch of Swiss chard, green garlic and scallions from the farmer’s market! Delicious and 2.5 meals for two. Served with roasted asparagus. Felt like a spring tonic dinner. Thank you!
LittleMissMuffin March 1, 2018
This was good thanks! Wasn’t happy with my go-to frittata and really like this better. I used 10 eggs instead of 8 and broiled for last 2 minutes but otherwise made as written (with kale and mustard greens)
kara March 30, 2014
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!
Brittany A. December 17, 2013
I'm assuming you add the potatoes and greens to the egg mixture before putting it in the oven?
Amanda H. December 17, 2013
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!
See what other Food52ers are saying.