The pasta frittata with turnip greens is a very tasty, flavorful, and simple dish to make. It’s the ideal recipe to use up leftover pasta or leftover turnip greens, whether cooked or raw. Cut into wedges, the pasta frittata with turnip greens can be enjoyed for lunch or leisure time. You can also make it using gluten-free pasta; the result will be perfect just as if it were made with traditional pasta.
Below you will find other recipes made with turnip greens.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring, Autumn, Winter and Spring
Ingredients
- 18 oz turnip greens
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- to taste chili pepper (optional)
- 9 oz long or short pasta (also gluten-free)
- 4 medium whole eggs
- to taste fine salt
- 3.5 oz smoked provola cheese
Steps
To prepare the pasta frittata with turnip greens, let’s start with the latter.
Remove waste or inedible parts, wash them thoroughly under running water, chop them as much as possible, and let them drain in a colander.
Meanwhile, let a clove of garlic in the skin brown in a tablespoon of extra virgin olive oil in a 9.5-inch diameter pan over low heat.
As soon as the garlic starts to sizzle, remove it, add the turnip greens (beware of the hot oil that might splatter), and cover immediately.
Raise the heat slightly and let them wilt for 5-6 minutes, then turn them in the pan, salt, add chili pepper if you like, cover again, lower the heat, and let them cook until the stems are very tender (about 20 minutes).
In the meantime, bring water to a boil for the pasta and cook the type you like or have leftover and want to use up. Drain it very al dente.
When the turnip greens are cooked, remove them from the pan, place them in a colander, let them cool for about ten minutes, and make them drain perfectly from the cooking liquid.
Break 4 eggs into a bowl, add the fine salt and smoked provola (or other cheese to taste, even grated), and beat with a fork
Pour the pasta into the egg mixture, add the turnip greens, and mix well to ensure all ingredients blend and soak well.
Place a pan on the medium burner over low heat and pour enough extra virgin olive oil to cook our frittata.
As soon as the oil reaches temperature, pour the whole mixture into the pan, level it well with a fork, and let it cook over not too high heat until the bottom of the frittata appears golden.
Now it’s time to flip the pasta frittata with turnip greens.
Before flipping the frittata, make sure there is no hot oil left in the pan or liquid egg.
With the help of two wooden or steel spatulas, detach the frittata well from the edges and bottom of the pan, then flip it on the side that still needs to brown and let it cook perfectly.
Let it cool for a few minutes before cutting and enjoying.
Extra Idea. The pasta frittata with turnip greens can also be made with gluten-free pasta; the procedure is the same as described above; remember to drain it very al dente.
The pasta frittata with turnip greens can also be baked in the oven.
