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: