Spanish and Italian-Style Frittata

 

The frittata not only offers a great taste but also provides your body with vitamins A, B, and K, folic acid, calcium, and lutein to support your eye health.

Ingredients 

 

Olive oil – 2 tablespoons 

Potatoes – 2 (small, peeled, and finely chopped) 

Garlic – 1 clove (minced) 

Salt – To taste 

Turnip greens – 2 bunches 

Eggs – 8 (beaten) / Flax seed paste/ curd + paneer

Black pepper – To taste 

Parmesan cheese – ¼ cup (grated)

Instructions 

Preheat the oven to 190°C (375°F). 

 

Place a large oven-safe skillet over medium-high heat. 

 

Heat the olive oil and add the potatoes. Sauté the potatoes until they are golden at the edges and tender in the center. 

 

Add the garlic, season with salt, and continue to sauté for about 2 minutes. 

 

Add the turnip greens and cook until softened, approximately 3 minutes.

 

Season the beaten eggs with salt and black pepper to taste, then pour them into the skillet over the vegetables. 

 

Sprinkle the Parmesan cheese evenly over the mixture. 

 

Carefully transfer the skillet to the preheated oven. 

 

Bake the frittata for approximately 10 minutes. 

 

Remove the skillet from the oven with great care and allow the frittata to cool for about 10 minutes. Slice and serve.

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