I absolutely love root vegetables. I was intrigued when I came across an interesting spinach and swede frittata on one of my favorite food blogs, Petite Kitchen. First of all I had to look up what a “Swede” was and discovered it was a rutabaga which is similar to a turnip. It was my fist culinary experience cooking with rutabaga and I’ve found a new love! I followed the recipe pretty closely making a few adjustments along the way which I’ll explain as we go.
I sliced the rutabaga about 1/8″ thin on my mandolin and cooked it for 5 minutes in salted boiling water. I left them a little undercooked so they would have some firmness and since they would cook a little in the oven.
The original recipe called for a brown onion but I used sweet onion instead, again sliced very thinly on the mandolin. I sprinkled the frittata with fresh rosemary, added 8 fluffy eggs (5 were used here and later adjusted for the larger dish) and a drizzle of olive oil.
Photos by Weddings by Willy and Meghan.
After the frittata cooked for 20 minutes I sprinkled salted pumpkin seeds on top for a little crunch and placed it back in the oven for 5 more minutes.
It is such a easy, healthy and delicious dish!
Spinach and Rutabaga Frittata
1-2 Rutabaga (I used 1 larger)
1/2 Medium Sweet Onion (sliced thin)
2 Handfuls of Fresh Spinach (chopped)
8 Eggs (Beaten)
3 Sprigs Fresh Rosemary
Handful of Salted Pumpkin Seeds (Unsalted would work also)
1-2 T Olive Oil
Salt and Pepper to taste
Slice rutabaga into 1/8″ slices. Boil in salted water for 5 minutes or until slightly tender (cook longer if you like them to be soft). Drain and transfer 1/2 to an oven safe pan in a single layer. Add spinach and another layer of the remaining rutabaga. Add onion slices and rosemary sprigs. Beat eggs in a separate bowl and season with salt and pepper. Pour egg mixture over frittata and drizzle with 1-2 Tablespoons of olive oil. Bake in oven for 20 minutes. Sprinkle with pumpkin seeds and bake for an additional 5 minutes. Serve warm.
Yields 4 servings.