Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your seasonal vegetables. They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack. They also make for an excellent appetizer for your holiday parties and get-togethers.

Preparation Time: 15 minutes

Cooking Time: 35 minutes (10 minutes to cook the veggies; 20-25 minutes to cook the omelet in the oven.

Serves: 4 (as a meal) or 8 (as a side)

Ingredients:

1 bunch of white turnips (8 to 10 small to medium sized ) with greens if available.
8 eggs
12 stalks of Swiss chard
1 cup of red bell pepper medium dice (about 1/2 inch squares)
1 cup of Cubanelle pepper medium dice
1 cup summer squash medium dice
1 eggplant
1/2 large red onion medium dice
3 tbsp extra virgin olive oil
Kosher salt to taste
Black pepper to taste

Preparation:

Pre-heat the oven to 350F. Place a rack on the second from the bottom level.
Pre-cooking the turnips
- Wash the turnips really well, remove the stem cap and any roots, cut into 1/2 inch cubes.
- Place into a medium soup pot and pour enough water to cover the turnips by about 1 inch, season with a pinch or two of kosher salt, place on a burner set to medium-high heat, cook for about 10 minutes until just tender, drain and set aside.
Wash the peppers, squash, and eggplant, dice into 1/2 inch cubes; set aside.
Peel and dice the onion into 1/2 inch squares; set aside.
Wash the Swiss chard, drain, chop; set aside.
Crack the eggs into a medium mixing bowl and scramble until the whites and yolks have just mixed; set aside.

Cooking:

Place a 10 to 11 inch oven safe skillet on a stovetop burner set at medium-high heat, when the skillet has warmed up add the oil, wait a minute or two for the oil to heat up then add the onions and eggplants, stir occasionally until they start to caramelize (about 10 minutes).
Add the peppers, squash, and Swiss chard, stir to mix well with the onions and eggplants, cook for another 5 minutes.
Season with salt and pepper to taste.
Pour the eggs over the veggies.
Place the skillet on the second from the bottom rack in the oven preheated to 350F, cook for 20 to 25 minutes.
Your frittata is done and ready to enjoy! You may serve directly from the skillet or gently slide a spatula around the sides and underneath the frittata to release it from the skillet, then slide the entire frittata onto a serving platter.

Enjoy!