Oven-baked Turnips and Potatoes Frittata Recipe
This Turnip and Potato Frittata is a comforting and hearty dish, perfect for any meal. With its rich flavors and satisfying texture, it combines tender turnips, potatoes, and eggs into a deliciously simple recipe.
Oven-Baked Turnips and Potatoes Frittata
Oven-baked turnips and potatoes frittata is a humble, hearty dish that feels both rustic and surprisingly refined. At its core, it’s an egg-based bake—like a crustless quiche or thick omelette—loaded with thinly sliced turnips and potatoes. It’s the kind of meal that feels like something a resourceful home cook would’ve whipped up from root cellar staples, and honestly, that’s part of the charm. Earthy, satisfying, and flexible, it fits right into a weekend brunch or a weeknight dinner lineup, especially when you want something that sticks to your ribs without being heavy or fussy.
The flavor backbone here is all about the contrast between starchy potatoes and peppery turnips. The potatoes bring that creamy, mellow texture we all expect from a baked egg dish, while the turnips cut through with just a little bite—a subtle bitterness that gets sweeter the longer it cooks. Add in sautéed onions or leeks, a handful of chopped herbs like thyme or parsley, and maybe a sprinkle of cheese (goat cheese, Gruyère, or even feta all work beautifully), and it becomes a full-bodied, layered bite. Eggs hold everything together, and a splash of milk or cream helps the frittata puff slightly in the oven while staying rich and custardy.
When you eat it, it’s got this golden top with just the faintest wobble underneath. The turnips soften but keep a little texture, and the potatoes practically melt. Every bite gives you a forkful of comfort, with hits of sweetness from the onions, savoriness from the eggs and cheese, and a nice rustic kick from those root veggies. It’s the kind of dish you eat slowly, even though it smells like something you want to dive face-first into right out of the oven.
Serve it warm, room temperature, or cold—it’s that kind of versatile. I like it with a sharp green salad on the side or just a chunk of crusty bread. It also makes a killer leftover situation: slice it up, pop a square in a lunchbox, or reheat in a skillet over low heat with a bit of olive oil to bring the edges back to life. Fridge life is about 3–4 days, and it holds together beautifully, so no weird soggy textures like some egg dishes. You can even freeze slices wrapped individually if you're planning ahead.
Nutritionally, it’s solid. High in protein, balanced with fiber and slow carbs from the potatoes and turnips, and depending on how much cheese or cream you add, easy to keep relatively light. It’s naturally gluten-free, and you can tweak it for dairy-free eaters too—just skip the cheese and use a non-dairy milk. I’ve made versions with sweet potatoes, kale, or even roasted garlic folded in when I’m feeling fancy. It’s one of those “clear out the fridge” dishes that never feels like a compromise.
If you’re in the mood for something comforting, wholesome, and low-key impressive, scroll down and try the recipe. It’s the kind of simple, soulful cooking that makes you feel like you’ve got it all figured out—even if it’s just dinner.
Recipe
A hearty and flavorful turnip and potato frittata baked to perfection in the oven. This dish is perfect for breakfast, brunch, or a light dinner, combining fresh herbs, creamy cheese, and tender vegetables for a satisfying meal.
Ingredients
- 2 medium turnips, peeled and thinly sliced
- 2 medium potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 8 large eggs
- 1/2 cup milk or cream
- 1/2 cup shredded cheese (cheddar or Gruyère)
- 1/4 cup fresh herbs (parsley, chives, or dill), chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large, oven-safe skillet over medium heat. Add sliced turnips, potatoes, and onions, and sauté for 8-10 minutes until softened. Season with salt and pepper.
- In a mixing bowl, whisk together eggs, milk, shredded cheese, and fresh herbs. Season with salt and pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet. Use a spatula to distribute evenly.
- Cook on the stovetop over medium heat for 2-3 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set. A knife inserted into the center should come out clean.
- Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
prep time with cook time.
Serves 6 and contains approximately 230 calories per serving.
American, Vegetarian / Breakfast, Brunch
Rated 4.9 by 154 reviewers.
Recipe Tags: turnip and potato frittata, oven-baked frittata, vegetarian frittata recipe, easy brunch ideas, healthy breakfast recipes
Published by: Crisprecipe
Recipe Video
This is a video about Oven-Baked Turnips and Potatoes Frittata.
Servings
Serving your Turnip and Potato Frittata is as simple as it is delicious, and there are several ways to enjoy it depending on the occasion. Here are some ideas:
1. Classic Slices:
For a traditional serving method, cut the frittata into wedges, like a pie, and serve it on a plate. It’s perfect for a brunch or breakfast spread, alongside some fresh fruit or a light salad. A simple green salad with lemon vinaigrette complements the richness of the frittata well.
2. With a Side Salad:
Pair the frittata with a refreshing salad. A crisp arugula or mixed greens salad with a tangy vinaigrette balances the richness of the egg and cheese, making it a lighter meal. You could also add some roasted veggies or tomatoes to bring in more texture and flavor.
3. Open-Faced Sandwich:
For a more casual meal, serve a slice of the frittata on a piece of toasted crusty bread, like sourdough or a baguette. You can even add a dollop of sour cream or some hot sauce for an extra kick.
4. With Roasted Vegetables:
Serve the frittata alongside roasted vegetables such as roasted tomatoes, mushrooms, or bell peppers. Their smoky, caramelized flavors create a nice contrast with the soft frittata.
5. For Dinner with Soup:
This frittata works wonderfully for dinner too. Pair it with a bowl of light soup like tomato basil or a vegetable minestrone. The frittata can be the main dish, while the soup adds a comforting side.
6. Toppings and Garnishes:
For a more gourmet touch, sprinkle fresh herbs like parsley, chives, or thyme on top right before serving. A light drizzle of balsamic glaze or a sprinkle of crushed red pepper flakes can add a burst of flavor.
Tips
1. Use an Oven-Safe Skillet:
If you have a cast-iron skillet, it’s perfect for this recipe. It distributes heat evenly and gives a great texture to the frittata, with crispy edges and a tender center. If you don’t have an oven-safe skillet, you can transfer the mixture to a greased baking dish before placing it in the oven.
2. Layer the Vegetables Well:
When sautéing the turnips, potatoes, and onions, make sure they’re spread out evenly in the pan. This ensures that they cook uniformly and absorb the flavors from the oil and seasonings. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than sauté, which can affect texture.
3. Customize the Cheese:
While cheddar and Gruyère are great options, you can experiment with different cheeses like feta, goat cheese, or even mozzarella. These cheeses will add unique flavors and textures to the frittata, so feel free to get creative based on your preferences.
4. Add Extra Veggies or Meat:
This recipe is quite versatile. You can add other vegetables like spinach, bell peppers, or zucchini to enhance the dish’s flavor and nutritional value. For a heartier version, throw in some cooked bacon, sausage, or ham. These additions pair well with the turnips and potatoes.
5. Don’t Overmix the Eggs:
When preparing the egg mixture, whisk just enough to combine the eggs, milk or cream, and seasonings. Overmixing can lead to a rubbery texture, so aim for a smooth but not overly whipped consistency.
6. Herb Variations:
Fresh herbs add a burst of flavor, but don’t limit yourself to just parsley or chives. Try adding rosemary, thyme, or basil for different flavor profiles that complement the earthy vegetables in the frittata.
7. Let It Rest:
Once the frittata is done baking, let it rest for 5 minutes before slicing. This helps the frittata set, making it easier to slice and serve without falling apart.
8. Serving Suggestions:
This frittata pairs wonderfully with a light salad, like arugula or mixed greens with a tangy vinaigrette. You can also serve it with crusty bread or roasted tomatoes for a more filling meal.
Ingredient Substitutes
If you’re looking to customize the Turnip and Potato Frittata or simply don’t have all the ingredients on hand, there are several great substitutes you can use without compromising flavor. Here are some ingredient swaps:
1. Turnips:
- Substitute: Rutabagas or parsnips. These vegetables have a similar texture and slightly sweet, earthy flavor, which makes them great substitutes for turnips in the frittata.
- Other Options: Carrots or sweet potatoes can also work if you want to add a bit of color and sweetness to the dish.
2. Potatoes:
- Substitute: Sweet potatoes can add a touch of sweetness and a vibrant color to the frittata. If you prefer a low-carb version, try cauliflower or zucchini (just make sure to squeeze out excess moisture from zucchini).
- Other Options: Butternut squash is another great substitute, offering a mild sweetness that pairs well with the herbs and cheese.
3. Eggs:
- Substitute: If you need an egg-free version, try silken tofu blended with a bit of nutritional yeast, turmeric, and a pinch of black salt for that "eggy" flavor.
- Other Options: Chickpea flour mixed with water (about 3 tbsp chickpea flour + 3 tbsp water per egg) is another vegan-friendly option.
4. Milk or Cream:
- Substitute: Almond milk, oat milk, or soy milk are great non-dairy alternatives. If you want a creamier texture, coconut milk can be used for richness.
- Other Options: Greek yogurt or sour cream can add a tangy richness to the dish, especially if you're not avoiding dairy.
5. Cheese:
- Substitute: If you want to swap out the cheese for something lighter or dairy-free, try feta or goat cheese for a tangy flavor. For a dairy-free option, use nutritional yeast or a plant-based cheese like Daiya.
- Other Options: Parmesan or Gruyère are perfect substitutes for a richer flavor profile, or use mozzarella if you want a meltier texture.
6. Olive Oil:
- Substitute: If you don’t have olive oil, butter or ghee can add a rich flavor. For a lighter option, avocado oil or coconut oil work well.
7. Herbs:
- Substitute: You can use fresh herbs like rosemary, thyme, or oregano if you don’t have parsley or chives. Dried herbs are fine too; just use about a third of the amount.
- Other Options: Basil or tarragon are also great options for a fresh, aromatic flavor.
8. Onions:
- Substitute: If you don’t have regular onions, shallots or leeks work well as they have a more delicate, sweet flavor. You can also use green onions or scallions for a milder taste.
9. Salt & Pepper:
- Substitute: If you want to enhance the flavors more, try adding garlic powder, onion powder, or paprika. For more depth, a little cayenne pepper or crushed red pepper flakes can add some heat.