It was one of those days when I arrived home, had nothing planned for dinner, opened the fridge and proceeded to pull out everything edible. It resulted in turnip bacon frittata. A winter delight.
This is a perfect “It’s cold outside and I’m tired” dish that satisfies in all the right ways. Which includes the quick turnaround from “let’s clean this fridge out” to the “now I can relax in front of the fireplace”. Unfortunately I do not as yet have a fireplace . The turnip bacon frittata, however, can do all of the warming and comforting that for now, a fireplace cannot!
Smoked Gouda Bacon & Turnip Frittata, serves 2 1 large turnip, thinly sliced 1/2 large onion, thinly sliced 3 or 4 slices of thick, good quality bacon 4 eggs, scambled 1/2 cup peas 1/4 cup shredded smoked gouda cheese, or sharp cheddar salt and pepper to taste- Cut bacon into small pieces and cook in large skillet until crispy brown. Remove from pan and drain.
- Sauté turnip and onion in a small bit of bacon drippings until golden brown and starting to caramelize, about 10 minutes.
- Add eggs, seasoned with salt and pepper, to pan and sprinkle bacon pieces evenly over the top. Cook until nearly set and bottom is cooked, 8-10 minutes.
- Add peas and shredded cheese and continue to cook 1-2 more minutes. Under oven broiler, crisp top of frittata until eggs are set all the way through.
- Remove from oven, cut into pieces and serve straight away!
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