How to make a cheesy vegetable frittata

Tender baby turnips add peppery punch, and plenty of fibre, to the zucchini and tomatoes in a layered pan omelet. A topping of toasted brie slices adds a delectable creaminess. A winter root crop, turnips contain more energy-giving carbohydrates than many other vegetables. They are a good source of fibre, which makes them beneficial for digestive health, and their potassium content can help to regulate blood pressure. Here's an easy way to enjoy all the benefits of turnips in a delicous frittata.

Preparation 10 minutes

Cooking 25 minutes

Serves 4

• 1 onion
• 240 g (1/2 lb) baby turnips
• 2 zucchini
• 30 ml (2 tbsp) olive oil
• 1 clove garlic, crushed
• 5 eggs
• 45 g (3 tbsp) chopped fresh parsley
• 2 large plum tomatoes
• 200 g (7 oz) brie

1. Finely chop the onion. Peel, halve and thinly slice the turnips. Finely slice the zucchini. Heat 15 grams (one tablespoon) of the oil in a large covered frying pan over high heat. Add the onion, garlic and turnips then turn down the heat to medium-low. Cover and cook for five minutes, stirring occasionally, until the turnip slices are tender. Stir in the zucchini, cover and cook for another four minutes, or until the zucchini are tender and beginning to brown in places.

2. Preheat the broiler to high. Beat the eggs with salt and pepper to taste and add the parsley. Add the remaining oil to the pan with the vegetables and heat for a few seconds until sizzling. Pour in the eggs, cover and cook for 10 minutes. After two minutes of cooking, using a spatula, lift the set egg mixture off the bottom of the pan.

3. Slice the tomatoes and cut the brie into four wedges. Place the frying pan under the broiler, with the handle sticking out, and broil the frittata for one minute to set any uncooked egg. Arrange the tomatoes and the brie slices on top. Broil for another four minutes, or until the brie is lightly golden. Cool for two to three minutes before cutting into wedges.

Alternative ingredients

• Use 250 grams (one cup) small cauliflower florets instead of the baby turnips. When cooking, check that they are tender, but not soft, by piercing with the tip of a sharp knife before adding the zucchini.
• Celeriac makes a nice change from turnips. Use 250 grams (one cup) diced celeriac and top the frittata with roquefort, gorgonzola or a smoked cheese.
• Butternut squash goes well with turnip instead of zucchini. Add 300 grams (1 1/3 cups) peeled, diced butternut squash with the turnips in step 1.

• The trick with pan omelets — Italian frittata or Spanish tortilla — is to cover the pan to keep in the heat, which helps to set the egg mixture and prevent the underneath from overbrowning in the pan. Regulate the heat — and be patient — for good results.
• This frittata is also great cold for picnics or in lunchboxes. Cool the cooked frittata for 20 to 30 minutes, cover and chill in the fridge until needed or for up to 24 hours.

Nutritional information: 388 calories • 31 g fat • 13 g saturated fat • 8 g carbohydrates • 21 g protein • 3 g fibre