Hakurei Turnip Frittata
Hakurei Turnip Frittata

Hakurei Turnip Frittata

Prep time
Cook time
Total time
Serves: 4
  • 1 bunch Hakurei turnips with their greens
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup water
  • 6 large eggs
  • ⅓ cup sour cream
  • ⅛ teaspoon crushed red pepper flakes
  1. Preheat the oven to 350 F.
  2. Separate the greens from the turnips, and coarsely chop the greens. Halve the turnips.
  3. Cook the greens in a pot of boiling salted water until tender, about 5 minutes. Then drain the greens and reserve.
  4. Heat the oil in a medium cast-iron or nonstick skillet over medium-high heat until hot. Stir in the turnips and
  5. /4 teaspoon salt and cook, stirring, until pale golden, about 4 minutes. Add the water and bring to a boil;
  6. then cover the skillet. Cook the turnips until tender, about 5 minutes more; then uncover the skillet and boil until
  7. the liquid is completely evaporated.
  8. Whisk together the eggs, sour cream, ¼ teaspoon each of salt and pepper, and the red pepper flakes. Pour the egg mixture
  9. into the skillet with the turnips; then scatter the greens over the egg mixture. Transfer the skillet to the oven and cook
  10. until the eggs are just set, about 10 minutes. Serve.

Leave a Reply