Recipe Provided by Dorette Snover, Chef and Owner of C’est Si Bon Cooking School
Ingredients:
3 turnips, peeled and ribboned
salt and pepper to taste
olive oil
5 eggs, room temperature
sea salt and pepper to taste
1 bunch swiss chard
Procedure:
Break the five eggs in a bowl and using a whisk or a simple kitchen fork mix well, add a glug of olive oil, swiss chard, add to eggs, mix all well, and set aside.
Prepare the turnips as per chef’s instructions. season with salt and pepper. heat olive oil in a large heavy skillet heat till hot. add turnips and when caramelized remove to a bowl. Raise heat on pan to medium high. add egg mixture to very hot pan. using a fork stir the eggs in a circular motion towards the center, eggs will cook very quickly. When the bottom of the frittata is well set, level the eggs and cover with a lid to cook the top, keeping heat on medium. When completely cooked, slide off onto a pretty round plate, add the turnips, and serve warm and garnish with a young spring cheese.
The Market is open every Saturday from 7am-Noon. This Saturday, Adam Rose from Il Palio Restaurant is cooking at Market!