turnip top, potato, crimini and chevre frittata


1 tsp olive oil

4 peeled medium potatoes, thinly sliced

1 bunch of cleaned greens. I used a mixture of arugula and turnip tops, but kale, spinach, dandelions or any other greens you like could be used.

1/4 onion, chopped

8 crimini mushrooms, sliced thinly

2 small tomatoes, diced

5 eggs, beaten

1/4 cup chevre or feta, crumbled

5 basil leaves, cut into a chiffonade (optional)

pepper to taste


Preheat oven to 375 degrees with the convection on.

Toss potatoes with olive oil and pepper to taste. Place in an 9 inch square ovenproof dish, and roast for 15 minutes, stirring occasionally. Add onions, and roast for 5 more minutes. Stir mushrooms and tomatoes into the mixture, and bake for 5 more minutes.

While potatoes are roasting, simmer greens in a covered saucepan over medium heat for 10 minutes. Drain well, pressing with paper towel to remove moisture. Stir greens into the potato/onion/mushroom/tomato mixture.

Stir basil and cheese into the vegetable mixture.  Beat eggs in a bowl with a whisk, and add some pepper to taste. Pour over the vegetable mixture, stirring well, and bake for 12-15 minutes, or until eggs are set. Remove from oven, and serve.

Served with sourdough, and radish salad.


2 thoughts on “turnip top, potato, crimini and chevre frittata

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