One-Pot Wonders

Turnip Greens Frittata

October  7, 2013
4 Ratings
Photo by Julia Gartland
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • luvcookbooks
  • LittleMissMuffin
  • JessieV
  • kara
  • Amanda Hesser
    Amanda Hesser
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

18 Reviews

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)
MaureenAspen September 18, 2017
Has anyone made this with beet greens?
JessieV August 6, 2014
YUM. And we have lots of kale right now - thank you!!
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!
Mary B. March 16, 2014
Can you substitute the turnip greens with something else?
Amanda H. March 16, 2014
Sure! Kale, radish greens, and swiss chard would all work well.
Lisa March 9, 2014
Can Nutritional Yeast be substituted for the cheese? I am allergic to milk.
Amanda H. March 16, 2014
I'm sorry -- I don't know, but you can definitely just skip it; the frittata will still be good.
tofu H. January 12, 2014
Does this require a non-stick pan ?
Amanda H. January 12, 2014
I use a well-seasoned cast iron skillet but you can use a non-stick as well.
Reeshiez December 19, 2013
how big is the pan?
Amanda H. December 19, 2013
I'd use a 10 to 12-inch skillet.
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!
Brittany A. December 18, 2013
Ah, that makes sense. Apologies - I misread. Thanks!
Nancy B. October 8, 2013
What temperature should the oven be?
Amanda H. October 8, 2013
375 -- adding now!