Turnip greens and blue cheese frittata

When it comes to a fridge cleanout, there’s nothing like a frittata. As long as you have eggs and maybe some cheese on hand, you can turn just about any leftovers, cured meats, or surplus produce into a lovely meal. This is also handy if, like me, you sometimes forget about that mostly-unused carton of eggs in the back of the fridge until it’s a few days past the sell-by date.

On my most recent fridge raid, I found the aforementioned forgotten eggs, an onion, the greens from a bunch of kohlrabi, and a handful of blue cheese crumbles. I had a hunch that the bitter greens would go nicely with the salty-funky cheese, and the eggs needed using, so a frittata it was. I threw it together while taking a lunch break from work and ate a wedge of it out of hand while catching up on email. It was the perfect quick, nourishing desk lunch, but also something I could easily see serving guests or packing along on a picnic. I wrapped and fridged the leftover wedges and ate them for lunch the rest of the week.

The texture of the greens really made this. I could have cooked them down to a frozen-spinach consistency and squeezed them dry. But I decided to risk some extra moisture, and just barely wilted them in a skillet. It was the right call. The greens kept a lovely supple almost-crunch, and the pieces closest to the top crisped in the oven and turned kale-chip-like. The moisture from the greens made the underside of the frittata a little damp, but a quick swipe with a paper towel fixed that problem.

The one drawback of making frittata is that it often requires specific equipment. To make it the way I make it, you need a 10-inch skillet that is both oven-safe and nonstick enough for eggs. Regular nonstick would work, as would very well-seasoned cast iron (which is what I use). If you don’t have a pan that works, you can pre-cook the vegetables in any old skillet, then transfer them to a greased and parchment-lined 9-inch cake pan. Add the cheese and eggs as directed in the recipe, and keep an eye on the frittata as it bakes–it may need another minute or two to compensate for the different pan size.

turnip greens blue cheese frittata

Kohlrabi Greens and Blue Cheese Frittata (serves 4)

Adapted from Food52

Note: You could use just about any dark, leafy greens here. In the spirit of fridge use-up, leftover beet or turnip greens would be ideal.

Greens from 1 bunch (about 1 lb) kohlrabi

2 tbsp olive oil or unsalted butter

1 medium yellow onion, diced

Salt to taste

1 large or 2 small garlic cloves, minced

8 large eggs

Freshly ground black pepper to taste

1/4 cup crumbled blue cheese

Wash and stem the greens, and dry them as thoroughly as possible. Cut the leaves into 1/2-inch ribbons–you should end up with about 4 cups of sliced greens. Set aside.

Preheat the oven to 375º F. In a 10-inch oven-safe nonstick skillet, heat olive oil over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, for 6-8 minutes, or until the onion is translucent. Add the garlic and cook for another 30 seconds to a minute, or until fragrant. Add the greens, a handful at a time, and cook, stirring, for another 3-5 minutes, or until the greens are just wilted. Remove the pan from the heat and sprinkle over the blue cheese.

Beat the eggs with a large pinch of salt and a healthy amount of pepper. Pour the eggs over the greens mixture, using a spoon or spatula to even everything out as much as possible. Transfer to the oven and bake for about 10 minutes, or until the eggs are just set and the top is lightly browned.

Remove the frittata from the oven and let it cool for at least 10 minutes, then slide it out onto a paper towel-lined plate to wick away any excess moisture from the bottom. Transfer the frittata to a cutting board and cut into wedges. Serve warm or at room temperature. Leftovers will keep, wrapped tightly in foil, in the refrigerator for up to 3 days.

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