Rutabaga and Greens Fritatta (Dark Days Challenge)

For this week’s Dark Days Challenge, I decided that I had better start using all the rutabagas that I’ve been amassing from my winter CSA. I started by looking through the recipes that Eater’s Guild had sent me.

In the interest of full disclosure, I should state that DH was highly skeptical. He hates rutabagas and turnips, or so he claims. So he did go out and buy very un-local, un-environmentally friendly salmon and made it in his smoker thing and made it while I made the frittata just in case he hated this recipe.

Potato (or Rutabaga) and Greens Fritatta

1 1/2 Tbs olive oil
2 large onions (from CSA)
1 tsp coarse sea salt
1/4 tsp pepper
2 tsp balsamic vinegar
1 1/4 cup cubed (1/2 inch) cooked potato or rutabaga (I used rutabaga, from CSA)
3/4 cup cooked greens–kale or collards (I used collards, from CSA)
2 slices bacon cooked and crumbled–optional (from Grassfields. I used three.)
8 large eggs, beaten (from Grassfields).

1. preheat oven to 350F

2. In 10-inch ovenproof skillet, heat the oil over med heat. (note: I cooked the bacon first, so I ended up cooking the onion in the bacon fat). Add the onion slices, 1/2 tsp of salt, and 1/8 tsp pepper.  Cook, turning with tongs, until well browned, about 10 minutes.  Sprinkle with the vinegar and cook 1 min. longer.  Add the potatoes or rutabaga, greens, bacon(if using), and 1/2 tsp salt, and 1/8 tsp pepper. Pour the eggs over veg and stir to blend.  Cook over med heat until the mixture begins to set, about 3 minutes.  Place the skillet in the oven and bake for 15 min, or until set.  Let stand 5 min, then invert onto a spatter.  Cut into wedges, to serve.

The verdict: I was surprised at how nicely it set up. Usually when I make scrambled eggs with things in it the whole thing turns out soupy. I was also surprised at how nice it smelled when I turned it out onto the platter. I thought for sure it would need cheese, but I tasted it without first. Yumm! The bacon flavor permeated the entire slice. The sweetness of the rutabagas complemented the kale nicely. It didn’t need cheese, but I think I should have added some mushrooms. All in all, very tasty.

Servings: 6

This post linked to the Help Haiti blog challenge.

Nutrition Facts
Serving size: 1/6 of a recipe (6.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 226.95
Calories From Fat (64%) 144.76
% Daily Value
Total Fat 16.11g 25%
Saturated Fat 4.47g 22%
Cholesterol 290.61mg 97%
Sodium 3894.24mg 162%
Potassium 313.63mg 9%
Total Carbohydrates 9.65g 3%
Fiber 2.01g 8%
Sugar 4.34g
Protein 11.22g 22%

You may also like:

1. Dark Days Challenge: Fiery Chicken and Greens
2. Dark Days Challenge: Honey Baked Chicken, Collards, and Apples & Squash
3. Dark Days Challenge Reflections
4. Dark Days Challenge: Sausage and Apples
5. Chicken Fried Steak {Dark Days Challenge}