Turnips and Potatoes Frittata Recipe

Print Recipe Jump to Recipe

Introduction

Have you ever wondered how to turn humble root vegetables into a show-stopping meal? This turnips and potatoes frittata recipe is the answer—packed with earthy flavors, protein-rich eggs, and a golden crust that’s simply irresistible. Frittatas are a versatile dish, perfect for breakfast, brunch, or even a quick dinner. But what makes this recipe stand out? Unlike traditional frittatas that rely on just potatoes, adding turnips brings a subtly sweet, nutty depth that elevates every bite.

Whether you’re meal prepping or hosting a casual gathering, this turnips and potatoes frittata recipe is a crowd-pleaser that’s both nutritious and easy to make. Let’s dive into the details!

Ingredients List

Here’s what you’ll need for this delicious frittata:

• 6 large eggs (free-range for richer flavor)
• 1 medium turnip, peeled and diced (about 1 cup)
• 1 medium potato, peeled and diced (Yukon Gold or Russet work best)
• ½ cup shredded cheese (cheddar, Gruyère, or Parmesan for a sharper taste)
• ¼ cup milk or cream (for a fluffier texture)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp paprika or smoked paprika (optional, for extra depth)
• Fresh herbs (parsley, chives, or thyme for garnish)

Substitutions & Variations:

• Dairy-free? Use almond milk and skip the cheese or opt for a vegan alternative.
• More veggies? Add spinach, bell peppers, or mushrooms.
• Extra protein? Toss in cooked bacon, ham, or sausage.

Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

This turnips and potatoes frittata recipe is 30% faster than many oven-baked frittatas, making it perfect for busy mornings or last-minute meals.

Step-by-Step Instructions

1. Prep the Vegetables

• Peel and dice the turnip and potato into small, even cubes (about ½-inch thick). This ensures they cook evenly.
• Finely chop the onion and mince the garlic.

Pro Tip: Parboil the turnips and potatoes for 3-4 minutes to speed up cooking.

2. Sauté the Veggies

• Heat 1 tbsp olive oil in a 10-inch oven-safe skillet (cast iron works best).
• Add the diced turnips and potatoes, cooking on medium heat for 8-10 minutes until slightly tender.
• Stir in the onions and garlic, cooking for another 2-3 minutes until fragrant.

3. Whisk the Egg Mixture

• In a bowl, whisk the eggs, milk, salt, pepper, and paprika until well combined.
• Fold in half of the shredded cheese for extra creaminess.

4. Combine and Cook

• Pour the egg mixture over the sautéed veggies, ensuring even distribution.
• Sprinkle the remaining cheese on top.
• Cook on low-medium heat for 5-7 minutes until the edges set.

5. Finish Under the Broiler

• Preheat the broiler on high.
• Transfer the skillet to the oven and broil for 3-5 minutes until the top is golden and puffed.

Watch Closely: Broiling happens fast—don’t walk away!

6. Garnish and Serve

• Let the frittata cool for 2 minutes before slicing.
• Top with fresh herbs for a pop of color and flavor.

Nutritional Information

(Per serving, based on 6 slices)

• Calories: 220
• Protein: 12g
• Carbs: 15g
• Fiber: 2g
• Fat: 12g (healthy fats from eggs and olive oil)
• Vitamin C: 20% DV (thanks to turnips and potatoes!)

This turnips and potatoes frittata recipe is a balanced meal, offering protein, fiber, and essential vitamins.

Healthier Alternatives for the Recipe

• Lower-carb? Swap potatoes for cauliflower.
• Egg whites only? Use 9 egg whites instead of 6 whole eggs.
• More greens? Add kale or zucchini for extra nutrients.

Serving Suggestions

• Breakfast: Pair with avocado toast and fresh orange juice.
• Brunch: Serve alongside a crisp green salad.
• Dinner: Complement with roasted tomatoes and crusty bread.

Pro Tip: Slice into bite-sized pieces for a great party appetizer!

Common Mistakes to Avoid

1. Overcrowding the pan → Leads to uneven cooking.
2. High heat → Results in a rubbery texture; cook low and slow.
3. Skipping the broiler step → The top won’t get that perfect golden crust.

Storing Tips for the Recipe

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap slices in foil and freeze for up to 1 month.
• Reheating: Warm in a 350°F oven for 10 minutes for best texture.

Conclusion

This turnips and potatoes frittata recipe is a nutritious, flavorful, and easy-to-make dish that works for any meal. With crispy edges, tender veggies, and a cheesy finish, it’s sure to become a household favorite.

Ready to try it? Share your creation in the comments or tag us on social media—we’d love to see your twist!

FAQs

1. Can I make this frittata ahead of time?

Yes! Prep the veggies and store them in the fridge overnight. Whisk the eggs fresh before cooking.

2. What’s the best pan for a frittata?

A cast-iron or non-stick oven-safe skillet ensures even cooking and easy flipping.

3. Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes add a natural sweetness that pairs well with turnips.

4. Why is my frittata dry?

Overcooking is the culprit. Remove it from heat when the center is just set—it’ll continue cooking from residual heat.

5. Can I make this dairy-free?

Yes! Skip the cheese or use a plant-based alternative, and swap milk for almond or oat milk.