Turnip Frittata with Double Garlic

Turnip Frittata with Double Garlic

• 1.5 pounds turnips, peeled and grated (approximately 2 medium-sized turnips)
• 6 eggs
• 2 tbsp milk
• 3 garlic scapes, chopped (can be replaced by one onion, or a 3-4 green onions)
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1/2 cup grated cheese (I used cheddar, but use up whatever you have on hand)
• Parsley, to taste
• Salt & papper, to taste

Sprinkle the grated turnips with some salt and drain in a colander for 30 minutes. Press down to remove excess water.

Heat 1 tbsp. of olive oil in a skillet over medium-low heat. Sauté the garlic scapes for 3 minutes. Add the grated turnips and thyme leaves. Cover and cook for 15 minutes, until the turnip is tender. Remove from the heat, season with salt & pepper and set aside to cool for 5 minutes.

Meanwhile, beat the eggs and milk in a large bowl, and season with salt & pepper. Add the turnip mixture, the minced garlic and the parsley. Mix well.

Preheat the oven broiler.

In a 10-inch oven-proof skillet, heat the remaining 1 tbsp. olive oil over medium heat. Add the egg mixture and cook, stirring a couple times, for 2-3 minutes. Reduce heat to low, cover and cook for 10 minutes.

Remove from the heat, uncover and top with the grated cheese. Place under broiler for 3-5 minutes, until the cheese is melted and slightly golden. Remove from the oven and let cool for 10 minutes.

Transfer to serving plate, cut into wedges and serve.

Serves 4-6.

Recipe inspired by Eating Well and Martha Rose Shulman on the New York Times.