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)


  • 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



  • 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.


  • 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.



Here’s a version with potato and kale:


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