Veggie Frittata

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 summer squash, medium dice

1 eggplant, medium dice

1/2 large red onion, medium dice

3 tbsp extra virgin olive oil

Kosher salt, to taste

Black pepper, to taste

Instructions

1. Prepare the Vegetables:

- Preheat your oven to 375°F (190°C).

- Wash and trim the white turnips. If the greens are available, wash them thoroughly, chop, and set aside.

- Dice the eggplant and sprinkle it with a little salt. Let it sit for about 10 minutes to draw out moisture, then pat dry with a paper towel.

- Wash the Swiss chard, remove the stems (you can chop the stems and use them too if desired), and chop the leaves.

- Dice the red bell pepper, Cubanelle pepper, summer squash, and red onion.

2. Cook the Vegetables:

- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.

- Add the diced red onion and cook until it becomes translucent, about 5 minutes.

- Add the red bell pepper, Cubanelle pepper, and summer squash. Cook for another 5 minutes, stirring occasionally.

- Add the diced eggplant and cook until it starts to soften, about 5 more minutes.

- Add the diced white turnips (and turnip greens if using) and Swiss chard. Cook until the greens wilt and the turnips are tender about 5 minutes. Season with salt and black pepper to taste.

3. Prepare the Eggs:

- In a large bowl, beat the 8 eggs with a pinch of salt and a few grinds of black pepper.

4. Combine and Cook:

- Pour the beaten eggs over the cooked vegetables in the skillet. Stir gently to distribute the vegetables evenly.

- Let the frittata cook on the stovetop over medium heat for about 5 minutes, or until the edges start to set.

5. Bake the Frittata:

- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is fully set and golden brown on top. A knife inserted into the center should come out clean.

6. Serve:

- Let the frittata cool for a few minutes before slicing.

- Serve warm or at room temperature.