This turnips and potatoes frittata recipe turns two humble root vegetables into a hearty, golden egg bake with melted cheese on top. The vegetables are browned in a skillet first, then the eggs are poured over and everything finishes in the oven. It takes about 35 minutes and works for breakfast, brunch or a light dinner.
Turnips give the frittata a mild, slightly peppery sweetness, while potatoes make it filling. Together they are an inexpensive way to use up what is left in the vegetable drawer.
Why You’ll Love This Turnips and Potatoes Frittata Recipe
- One skillet. Cook the vegetables and bake the frittata in the same oven-safe pan.
- Budget-friendly. Eggs, potatoes and a turnip are all you really need.
- Flexible. Swap the cheese, herbs or vegetables, or add leftover meat.
- Good for meal prep. Slices reheat well and keep for a few days.
Turnips and Potatoes Frittata Ingredients
- 2 medium potatoes, peeled and diced
- 1 medium turnip, peeled and diced
- 6 large eggs
- ½ cup (120 ml) milk or cream
- ½ cup shredded cheese (cheddar, mozzarella or your choice)
- 1 tablespoon olive oil
- 1 small onion, diced (optional)
- 1 clove garlic, minced (optional)
- Salt and pepper, to taste
- Fresh parsley or thyme, chopped (optional)
Choosing and Cutting the Vegetables
Small, young turnips are the mildest and sweetest. Waxy potatoes, such as Yukon Gold, hold their shape better in a frittata than very starchy ones, which can turn soft. Cut both vegetables into pieces of roughly the same size, about ½ inch, so they cook at the same speed.
How to Make a Turnips and Potatoes Frittata
- Heat the oven to 375°F (190°C).
- Brown the vegetables. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced potatoes and turnip and cook for 8 to 10 minutes, stirring now and then, until tender and slightly golden. If they are still firm, cover the pan and cook 2 to 3 minutes longer.
- Add the aromatics. If using, stir in the onion and garlic and cook for 2 to 3 minutes, until softened.
- Whisk the eggs. In a bowl, whisk the eggs with the milk or cream, salt and pepper.
- Combine. Pour the egg mixture over the vegetables and stir gently to distribute everything evenly.
- Top. Sprinkle the cheese and herbs over the top.
- Bake for 15 to 20 minutes, until the eggs are set and the top is lightly golden.
- Rest and serve. Let the frittata cool for a few minutes, then slice and serve.
Tips for a Perfect Turnips and Potatoes Frittata
- Cook the vegetables first. Raw root vegetables will not soften in the time it takes the eggs to set.
- Use a pan that suits the amount. A 10-inch skillet gives a frittata that is thick enough to stay moist.
- Do not overbake. Take it out when the center is just set. Overbaked eggs turn dry and rubbery.
- Make sure the eggs are cooked through. Egg dishes are safest at 160°F (71°C) in the center.
- Season the eggs and the vegetables. Both need salt, since root vegetables are mild.
- Let it rest briefly. It firms up and slices more cleanly.
Variations
- Other root vegetables: replace the turnip with carrot or parsnip.
- Richer: use heavy cream instead of milk.
- Meaty: add cooked bacon or sausage.
- Greens: stir in spinach or kale in the last minute of cooking the vegetables.
- Cheeses: try Gruyère, feta or goat cheese.
- Herbs: chives, dill or rosemary work as well as parsley and thyme.
What to Serve With It
A green salad is the easy partner. Our macho salad adds crunch and freshness. For a bigger brunch, add toast, fruit or sausage. If you want another potato dinner, try our potato stroganoff.
Storage and Reheating
- Refrigerator: cover and keep for up to 3 days.
- Reheat: warm slices in the microwave, in a 325°F (160°C) oven, or in a skillet until hot throughout. Reheat only the amount you will eat.
Turnips and Potatoes Frittata Recipe Card
Turnips and Potatoes Frittata
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced potatoes and turnips. Cook until tender and slightly golden, about 8-10 minutes.
- (Optional) Add diced onions and garlic to the skillet and sauté until softened, about 2-3 minutes.
- In a mixing bowl, whisk together eggs, milk (or cream), salt, and pepper.
- Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
- Sprinkle shredded cheese and fresh herbs (if using) over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.
- Remove from the oven, let it cool for a few minutes, then slice and serve.
Notes
- You can substitute turnips with other root vegetables like carrots or parsnips if preferred.
- For a richer flavor, use heavy cream instead of milk.
- Add cooked bacon or sausage for extra protein if desired.
- This frittata can be stored in the fridge for up to 3 days and reheated for quick meals.
Turnips and Potatoes Frittata Recipe FAQs
Do I need to peel the turnips?
Yes, peel them, because the skin can be tough and bitter. Potatoes can be peeled or left with the skin on.
Can I use milk instead of cream?
Yes. Milk gives a lighter frittata, and cream gives a richer one.
Can I make it without an oven-safe skillet?
Cook the vegetables in any pan, then move them to a greased baking dish before adding the eggs.
Why is my frittata watery?
The vegetables may have released moisture. Cook them until the pan is dry before adding the eggs.
Is it gluten-free?
Yes, as written, since it contains no flour. Check labels on any meat or cheese you add.
