It’s been awhile since I’ve made a frittata, and I knew that’s how I wanted to use the broccoli rabe that I received in my CSA pickup. So when I stumbled on this recipe on the Eating Well website, I decided to give it a try since I also had spring turnips that I needed to use.
I ended up switching out some ingredients to better match what I had on hand, plus the directions seemed overly complicated so I simplified things. The frittata experts might be able to tell me why there were so many more steps in the Eating Well version. All I know is it turned out well for me.
- 8 ounces broccoli rabe (trim off the woody stalk and then just chop into 1-2 inch pieces, stem and all. Some websites suggest boiling it before using in cooking, but I didn’t find the flavor too pungent so I didn’t do it. Plus I hate overly boiled or cooked greens.)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 3 1/2 cups shredded spring turnips and/or radishes (I used the shredder blade on my food processor and used about half spring turnips and half radishes. I didn’t have nearly enough turnips, and the flavor reminded me of radishes, so I decided to go for it.)
- 1/2 cup chopped onion (I used sliced green onions)
- 9 large eggs
- 1/4 cup low-fat milk
- 1/2 cup shredded fontina or Cheddar cheese
- Preheat oven to 425F.
- In a large oven-safe skillet, add a splash of oil. Over medium heat cook the garlic and onions until fragrant; then add the salt, shredded turnips and broccoli rabe. Let cook until the turnips are well softened, stirring frequently.
- Meanwhile, beat together the eggs and milk. Add the cheese.
- Dump egg mixture on top of the vegetables and make sure it’s evenly distributed.
- Put the whole shebang in the oven for about 15 minutes.
The Verdict: I was a bit nervous about whether the greens and radish and turnip would be too strong, but the cheese and eggs really mellowed everything out, leaving just a great flavor.
This post shared at Frugal Friday, Food on Friday, Grocery Cart Challenge, Friday Potluck
Rivki Locker (Ordinary Blogger)
What a great strategy for putting fresh produce to good use. My current strategy is gratins, which work for all kinds of produce too. This frittata looks great.
This looks great! I don’t have any broccoli rabe, but I have tons of turnip greens. I’m going to try it!
Such powerful flavored veggies in here…it sounds like a very satisfying frittata.