Vegetable Frittata with White Turnips, Swiss Chard, and Peppers
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 of Cubanelle pepper, medium dice
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.
A Hearty and Nutritious Meal
This vegetable frittata is not only a feast for the eyes but also a nutritious powerhouse. It's packed with a variety of vegetables that contribute to your daily intake of vitamins and minerals. White turnips provide a subtle sweetness and crunch, while Swiss chard offers a rich source of vitamins and minerals. The combination of bell peppers, Cubanelle peppers, summer squash, and eggplant adds vibrant colors and diverse textures, making each bite a delightful experience.
Eggs, the star ingredient, bind all these wonderful vegetables together, creating a protein-rich dish that keeps you satisfied for hours. The extra virgin olive oil not only enhances the flavor but also provides healthy fats that support heart health.
Perfect for any meal of the day, this vegetable frittata is easy to prepare and versatile. Enjoy it warm straight from the oven or at room temperature as part of a picnic or packed lunch. It’s a great way to use up seasonal vegetables and enjoy a nutrient-dense meal that’s both delicious and wholesome.
Serve this frittata with a side salad or some crusty bread for a complete meal, and watch as it becomes a favorite go-to recipe in your household. Bon appétit!