Sometimes people get vegetables in winter CSAs that they aren’t sure what to do with. Rutabagas are one of those vegetables.
However, once you try them a few times, you will start to develop a taste for unique root vegetables. If you’re too nervous you can always substitute potato.
Potato (or Rutabaga) and Greens Fritatta
- Serves: 6
Ingredients
- 1 1/2 Tbs olive oil
- 2 large onions (from CSA)
- 1 teaspoon coarse sea salt
- 1/4 teaspoon pepper
- 2 teaspoons balsamic vinegar
- 1 1/4 cups cubed (1/2 inch) cooked potato or rutabaga (I used rutabaga, from CSA)
- 3/4 cup cooked greens--kale or collards (I used collards, from CSA)
- 2 slices bacon cooked and crumbled--optional (from Grassfields. I used three.)
- 8 large eggs, beaten (from Grassfields).
Instructions
- Preheat oven to 350F
- In 10-inch ovenproof skillet, heat the oil over med heat. (note: I cooked the bacon first, so I ended up cooking the onion in the bacon fat). Add the onion slices, 1/2 tsp of salt, and 1/8 tsp pepper. Cook, turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 min. longer. Add the potatoes or rutabaga, greens, bacon(if using), and 1/2 tsp salt, and 1/8 tsp pepper. Pour the eggs over veg and stir to blend. Cook over med heat until the mixture begins to set, about 3 minutes. Place the skillet in the oven and bake for 15 min, or until set. Let stand 5 min, then invert onto a spatter. Cut into wedges, to serve.
The verdict: I was surprised at how nicely it set up. Usually when I make scrambled eggs with things in it the whole thing turns out soupy. I was also surprised at how nice it smelled when I turned it out onto the platter. I thought for sure it would need cheese, but I tasted it without first. Yumm! The bacon flavor permeated the entire slice. The sweetness of the rutabagas complemented the kale nicely. It didn’t need cheese, but I think I should have added some mushrooms. All in all, very tasty.
Servings: 6
This frittata looks great! I love rutabaga but have mostly seen it used in stews and casseroles, so this is very innovative! I like your blog a lot, by the way. I’ve had Simply in Season for a few years, and think it’s a great cookbook. Thanks for linking to my breakfast recipe carnival to benefit Haiti…I really appreciate your participation!