turnip frittata with broad beans and spinach salad
- 250 g broad beans freezer
- 12 Eggs
- 50 ml cream
- 3 spring onions finely chopped
- 2 woods turnip greens roots removed
- 400 g Dutch white in cubes of 1 x 1 cm, or buffalo mozzarella
- 2 shallots in thin half rings
- 2 el elderberry blossom or white wine vinegar
- 5 el olive oil extra virgin
- 200 g spinach
- sourdough croutons* for it
Preheat the oven to 200°C. Boil the broad beans ± 2 min. in boiling water with salt.
Beat the eggs and cream in a bowl and add salt and pepper to taste. Stir in the spring onion. Divide the turnip greens over a greased baking dish and divide the broad beans over it. Pour the egg mixture over it and sprinkle the cheese on top. Place the oven dish in the middle of the oven and bake for 25-30 minutes until golden brown and done.
Let the shallot marinate in a bowl with the vinegar for 5 minutes. Add the oil and season the dressing with salt and pepper. Toss together the spinach and dressing in a large bowl and serve with the frittata. Delicious with sourdough croutons.
Recipe: Yolanda van der Jagt. Photography: Ernie Simpelaar. Styling: Cyn Ferdinandus. Preparation: Jacqueline Pietrowski. Production: Ellen van Mol
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This article Turnip Frittata with Broad Beans and Spinach Salad appeared first on delicious.magazine.