|
"Making Tyler a FIT CITY one step, one bite and one health-conscious decision at a time" |
 |
INGREDIENTS
8 ounces broccoli rabe (about 1/2 bunch) or broccolini, trimmed
2 teaspoons minced garlic
1/2 teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
3 1/2 cups shredded peeled turnips (about 2 medium; see note below)
1/2 cup chopped onion
8 large eggs
2 large egg whites
1/4 cup low-fat milk
1/2 cup shredded fontina or Cheddar cheese
DIRECTIONS
Preheat oven to 425°F. Bring a large pot of water to a boil. Add broccoli rabe (or broccolini) and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside. Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan. Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from heat. Spoon tturnip mixture evenly over eggs. Top with cheese, then the broccoli rabe (or broccolini).Transfer pan to oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.
Note: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.
