Making a frittata in a sheet pan allows one to pre-roast the veggie ingredients without dirtying another pan, and also creates a quicker cook for a crowd, with a thin final product that fits great into sandwiches but can also be served on its own.
Sheet-Pan Turnip Frittata Recipe
Ingredients
- 4 large storage turnips
- 1 onion
- 1 dozen eggs
- 4 oz butter, melted and cooled
- 4 oz heavy cream
- 4 oz Swiss, Gruyere, or Raclette cheese, grated
Method
- Heat your oven to 375. Peel and slice your turnips into half-inch wedges or strips, slice your onion, and add to a sheet pan. Don’t let your veggies sit too high off the edge of the sheet pan – but a little bit raised allows for texture in your final frittata! Toss in a little oil, salt, and pepper, and place in the oven until ‘al dente’ or fork tender but not squishable – about 30-40 minutes.
- While your veggies are roasting, add eggs, butter, cream, and cheese to a bowl, whisking to combine and scramble the eggs.
- When veggies are out of the oven, pour the eggs over top and return to the oven, reducing the heat to 300.
- Remove your frittata from the oven when the middle jiggles like jello but does not slosh like a puddle with a slight shake. If unsure, feel free to cook until stable, about 10 minutes. If desired, you can brown the cheese on top by broiling for an additional 3 minutes, but this will result in a firmer egg.
- Serve warm with a microgreen salad or fresh herbs, or add as a layer to a breakfast sandwich!
