Turnip and Greens Frittata

Shredded turnips give this frittata a hearty base that’s a lot like a hash brown without all the starch. A layer of barely wilted greens is topped with very sharp shredded cheddar cheese and the whole thing is surrounded by fluffy eggs. We eat this hot or cold and it makes great leftovers for lunches. Impress your friends at brunch or keep it all to yourself. We won’t judge.

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Turnip and Greens Frittata

Turnip and Greens Frittata

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 48 Servings 1x
  • Category: Breakfast, Brunch, Leftover Lunches
  • Method: Stove top and Baking


Turnip and Greens Frittata


  • 8 eggs (or about 2 cups egg whites)
  • 2 cups shredded turnips, firmly packed
  • 2 loosely packed cups chiffonade cut greens (kale, young turnip or mustard greens, Swiss chard, spinach)
  • 2 large garlic cloves, minced
  • 1 small yellow onion, diced
  • 1/2 cup shredded extra sharp cheddar cheese (omit for paleo option)
  • 1/4 cup cool water
  • 2 tbsp butter or ghee
  • 1/2 tsp salt, divided
  • 1/8 tsp ground black pepper, divided


  1. Rinse and dry greens, remove stems, stack and roll into logs then thinly slice into a chiffonade cut. You’ll need two loosely packed cups. 
  2. Use a box grater to shred turnips and transfer to a clean cotton kitchen towel or potato ricer to squeeze out excess liquid. Measure 2 packed cups after straining (about 2 large turnips will do it). 
  3. Place oven rack at center position and preheat oven to 425 degrees F.
  4. Heat a large sauté pan over medium heat and add a tablespoon of butter or ghee, then add the onions. Sautee 4-5 minutes until the onions begin to soften, then add half of the remaining butter/ghee and the turnips, stir, and reduce heat to medium-low.
  5. Let turnips cook for 2-3 minutes, then flip and season with half of the salt and pepper. Let cook another 2-3 minutes then add minced garlic and stir. Cook until garlic is fragrant, another 2-3 minutes, then remove from heat. While the garlic is cooking, heat a cast iron skillet over medium heat.
  6. Once the cast iron skillet is hot, add the remaining butter/ghee to the skillet to coat evenly. Remove from heat, then transfer the turnip mixture to the skillet in an even layer and top evenly with the shredded greens. Cover and let sit 3-5 minutes to wilt the greens (timing will depend on type of greens).
  7. While greens are wilting, add the eggs/egg whites, water and remaining salt and pepper to a medium bowl and beat well. Water makes the eggs fluffier than milk or cream and saves on fat and calories in the process. 
  8. Remove cover from skillet, sprinkle shredded cheese on top of the greens, and pour eggs evenly over everything. Tap the pan a few times to work out any bubbles. 
  9. Bake until eggs are set (15-20 minutes). Run a knife around the edge of the skillet as soon as it is removed from the oven. Let rest 5 minutes, then serve immediately. 


Makes 4 large servings or 8 small. 

Refrigerate leftovers up to 4 days in an airtight container.



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