Frittatas are a weekend crowd-pleaser in our house. They’re simple to make, can easily be customized according to what’s in season, and they’re super healthy. They make a great breakfast or a simple lunch. This recipe can easily be modified: substitute potatoes for the turnips, kale for the spinach, add cheese or cherry tomatoes! The possibilities are infinite!
Roasted Turnip and Spinach Frittata
1 bunch small turnips or one large turnip, washed and cut into bite sized pieces
4 tablespoons canola oil, divided
1 medium onion, small dice
2 cups spinach
8 large eggs
1/4 cup half and half
1/2 teaspoon salt
Pepper to taste
1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10-15 minutes. Remove and set aside.
2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
Allow to cool for 5 minutes before cutting and serving.