Served warm or at room temperature, this frittata is delicious for lunch with a green salad and travels well in a lunch box. Serves 4-6.
- 1 lb. organically grown baby white turnips
- 1 bunch organically grown spring onions
- 6 Clifford Family Farms local eggs
- 2 tablespoons Rosehill whole milk
- 1 small hanfdul organic flat leaf parsley
- 2 teaspoons fresh organic thyme leaves, finely chopped
- 3 organic garlic cloves
- 2 tablespoons LHF California extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
Remove turnip greens if any and reserve for future use. Remove core and tail. (If not using baby turnips, peel the outer skin first to remove any bitterness.) Using a food processor or box grater, grate the baby turnips. Transfer the grated turnips to a colander, salt well, and allow to drain for 20 – 30 minutes. As needed, squeeze the turnips with your hands to remove any water.
Remove the dark green parts and roots from the spring onions. Coarsely chop the bulbs and stalks.
Remove the parsley stems. Coarsely chop the leaves.
Finely mince the garlic cloves.
Heat a large skillet over medium heat. When hot, add in half of the olive oil. Saute the grated turnips, chopped onions and chopped thyme for 2 minutes, then reduce heat to low, cover, and cook until tender, about 12 – 15 minutes, stirring occasionally. If the turnips begin to stick to the pan, loosen with a spoon and add a few tablespoons of water. Remove the pan from the heat and set aside.
In a large bowl, briskly whisk the eggs and milk, plus salt and pepper to taste. Add in the chopped parsley and garlic. When slightly cooled, add in the turnip mixture.
Heat a heavy oven-proof non-stick 10 inch skillet over medium-high heat. Add in the remaining olive oil. (Pan should be hot – test with a drop of egg, egg should sizzle and cook quickly.) Pour in the egg and vegetable mixture, stirring very gently.
Tilting the pan, lift up the eggs with a spatula to allow the egg mixture to run underneath. Repeat several times.
Lower the heat to its lowest setting. Cover and cook for 10 minutes. During that time, gently shake the pan a few times, and occasionally remove the lid, tilt the pan, and gently lift the frittata with the spatula to again allow any egg mixture to run underneath to prevent burning.
Preheat the broiler. Remove the skillet lid and place the pan underneath the heat. Broil, watching very carefully to not burn the frittata, until the top is golden brown, about 1 - 3 minutes.
Remove from heat. Gently shake the pan to loosen the frittata, and cool 5 – 10 minutes. Remove from the skillet, slice and serve warm or at room temperature.