Smoked Gouda Bacon & Turnip Frittata

It was one of  those days when I arrived home, had nothing planned for dinner, opened the fridge and proceeded to pull out everything edible.  It resulted in turnip bacon frittata.   A winter delight.

This is a perfect “It’s cold outside and I’m tired” dish that satisfies in all the right ways.  Which includes the quick turnaround from “let’s clean this fridge out” to the “now I can relax in front of the fireplace”.  Unfortunately I do not as yet have a fireplace .   The turnip bacon frittata, however, can do all of the warming and comforting that for now, a fireplace cannot!

Smoked Gouda Bacon & Turnip Frittata, serves 2
1 large turnip, thinly sliced
1/2 large onion, thinly sliced
3 or 4 slices of thick, good quality bacon
4 eggs, scambled
1/2 cup peas
1/4 cup shredded smoked gouda cheese, or sharp cheddar
salt and pepper to taste
  • Cut bacon into small pieces and cook in large skillet until crispy brown.  Remove from pan and drain.
  • Sauté  turnip and onion in a small bit of bacon drippings until golden brown and starting to caramelize, about 10 minutes.
  • Add eggs, seasoned with salt and pepper, to pan and sprinkle bacon pieces evenly over the top.  Cook until nearly set and bottom is cooked, 8-10 minutes.
  • Add peas and shredded cheese and continue to cook 1-2 more minutes.  Under oven broiler, crisp top of frittata until eggs are set all the way through.
  • Remove from oven, cut into pieces and serve straight away!
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