* Exported from MasterCook *
Frittata with Turnips and Olives
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm turnips -- medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves -- chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives -- pitted and chopped, about 1/3 cup (optional)
1 garlic cloves -- or 2 cloves, minced or puréed (optional)
1. Peel the turnips and grate on the large holes of a box grater or with a
food processor. Salt generously and leave to drain in a colander for 30
minutes. Take up handfuls and squeeze tightly to rid the turnips of excess
water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide
saucepan or skillet and add the turnips and the thyme. When the turnips
are sizzling, cover and cook gently, stirring often, for about 15 minutes,
until they are tender. If they begin to stick to the pan or brown, add a
tablespoon of water. Season to taste with salt and pepper. Remove from the
heat and allow to cool together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch
skillet, preferably nonstick. Hold your hand above it; it should feel hot.
Drop a bit of egg into the pan, and if it sizzles and cooks at once, the
pan is ready. Pour in the egg mixture. Swirl the pan to distribute the
eggs and filling evenly over the surface. Shake the pan gently, tilting it
slightly with one hand while lifting up the edges of the frittata with a
spatula in your other hand, to let the eggs run underneath during the
first few minutes of cooking. Once a few layers of egg have cooked during
the first couple of minutes of cooking, turn the heat down to very low,
cover (use a pizza pan if you don't have a lid that will fit your skillet)
and cook 10 minutes, shaking the pan gently every once in a while. From
time to time, remove the lid and loosen the bottom of the frittata with a
spatula, tilting the pan, so that the bottom doesn't burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the
broiler, not too close to the heat, for 1 to 3 minutes, watching very
carefully to make sure the top doesn't burn (at most, it should brown very
slightly and puff under the broiler). Remove from the heat, shake the pan
to make sure the frittata isn't sticking and allow it to cool for at least
5 minutes (the frittata is traditionally eaten warm or at room
temperature). Loosen the edges with a spatula. Carefully slide from the
pan onto a large round platter. Cut into wedges or into smaller bite-size
diamonds. Serve warm, at room temperature or cold.
Yield: 6 servings.
Advance preparation: In Mediterranean countries, flat omelets are served
at room temperature, which makes them perfect do-ahead dishes. They'll
keep in the refrigerator for a few days, and they make terrific lunchbox
fare. They do not reheat well.
Nutritional information per serving: 132 calories (55% fat); 2 grams
saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat;
186 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber;
113 milligrams sodium (does not include salt to taste); 7 grams protein
This is adapted from a Richard Olney recipe. Even in winter it is possible
to find turnips that are not fibrous or spongy. (Those, Mr. Olney says,
should be relegated to the soup pot.) Look for hard medium-size or small
turnips.
Jan 3, 2012
Cuisine:
"Spanish/Iberian"
Source:
"Recipes for Health, New York Times, Jan 3, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 147 Calories; 11g Fat (66.6%
calories from fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 212mg
Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 5370 0 0 0 0 0 0 0 926531 0
