This recipe elevates the humble turnip and potato into a delicious and satisfying frittata, perfect for brunch, a light dinner, or a make-ahead meal prep option. The earthy flavors of the root vegetables are beautifully complemented by the richness of the eggs and the optional additions of herbs and cheese. This oven-baked frittata ensures a perfectly set texture throughout, avoiding the soggy bottom sometimes associated with pan-fried versions.
What are the best potatoes to use in a frittata?
The best potatoes for a frittata are those that hold their shape well when cooked and don't become overly mushy. Yukon Gold potatoes are an excellent choice due to their creamy texture and mild flavor. Red potatoes also work well, offering a slightly firmer bite. Avoid using starchy potatoes like russets, as they tend to become too soft in the frittata. For this recipe, we'll focus on Yukon Gold for their optimal texture and flavor pairing with turnips.
What kind of turnips are best for this frittata?
While any variety of turnip will work, smaller, young turnips offer the best flavor and texture for this recipe. They tend to be more tender and less pungent than larger, older turnips. Look for turnips that are firm to the touch and free of blemishes. Peeled and diced, they cook beautifully alongside the potatoes, adding a subtle sweetness and earthiness to the frittata.
How long does it take to bake a turnip and potato frittata?
Baking time for a turnip and potato frittata depends on the size of your baking dish and your oven's temperature. A medium-sized frittata (approximately 9-10 inches) will typically bake for 35-40 minutes at 350°F (175°C). Always check for doneness by inserting a knife into the center; it should come out clean. The top should be golden brown and set, and the center should be fully cooked.
Can I make this frittata ahead of time?
Yes! This turnip and potato frittata is perfect for make-ahead meal prep. Once cooled completely, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. This makes it an ideal choice for busy weeknights or for meal prepping for the week.
Turnips and Potatoes Frittata Recipe (Oven-Baked)
Yields: 6-8 servings Prep time: 20 minutes Cook time: 35-40 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 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 large eggs
- ½ cup milk or cream
- ½ cup grated cheddar cheese (optional)
- 2 tbsp chopped fresh herbs (such as chives, parsley, or thyme)
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-10 inch oven-safe skillet or baking dish.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add potatoes and turnips and cook until softened, about 10-12 minutes, stirring occasionally. Add onion and garlic and cook for another 2-3 minutes, until fragrant.
- Whisk eggs: In a large bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in cheese and herbs (if using).
- Combine: Add the cooked vegetables to the egg mixture and stir to combine.
- Bake: Pour the mixture into the prepared skillet or baking dish. Bake for 35-40 minutes, or until the frittata is set and golden brown on top.
- Cool and serve: Let the frittata cool slightly before slicing and serving.
Tips and Variations:
- Add other vegetables: Feel free to add other vegetables like bell peppers, zucchini, or spinach.
- Use different cheese: Experiment with different cheeses, such as Gruyère, Parmesan, or goat cheese.
- Add protein: Include cooked bacon, sausage, or ham for a heartier frittata.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Enjoy this delicious and versatile turnip and potato frittata! It's a wonderful way to use seasonal root vegetables and create a comforting and flavorful meal.
