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Rutabaga & Greens Frittata


1 1/2 tablespoons olive oil
2 large onions
1 teaspoon coarse sea salt
1/4 teaspoon pepper
2 teaspoon balsamic vinegar
1 1/4 cup cubed (1/2 inch) cooked rutabaga
3/4 cup cooked greens–kale, collards, turnip greens
2 slices bacon cooked and crumbled–optional
8 large eggs, beaten


  1. 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).
  2. Add the onion slices, 1/2 teaspoon of salt, and 1/8 teaspoon pepper. Cook, turning with tongs, until well browned, about 10 minutes.
  3. Sprinkle with the vinegar and cook 1 minute longer.
  4. Add the rutabaga, greens, bacon (if using), and 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  5. Pour the eggs over veg and stir to blend. Cook over med heat until the mixture begins to set, about 3 minutes.
  6. Place the skillet in the oven and bake for 15 min, or until set.
  7. Let stand 5 minutes then invert onto a patter.
  8. Cut into wedges, to serve.

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