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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 22g71%
Cholesterol 266mg
Total Carbohydrate 14g20%
 Dietary Fiber 2g3%
Protein 16g23%
Prep Time
Cook Time
Total Time

10 min.

20 min.

30 min.



Turnip Fritatta

Turnips are high in vitamin C, potassium, and vitamin B6. Turnips work well with lean proteins like eggs, pork, and chicken. Try this recipe for brunch or dinner!


6 eggs
1/4 cup of shredded parmesan cheese
4-6 small turnips
1 medium onion, diced
1/2 cup of arugula
1 tbsp. of shredded basil leaves
1/2 teaspoon of salt
Ground black pepper
1 tbsp. (pat) of butter
1 cup of pancetta or diced turkey bacon
1/2 cup of skim milk
1 small clove of garlic, diced
1 tomato sliced into 5-8 slices for layering


1Add six eggs, skin milk, and seasonings to a bowl. Whisk until yolks are well incorporated. Set aside until ready to pour into the skillet.
2Heat up a skillet on medium heat. Place the pancetta and butter in the skillet to cook. Cook the pancetta until brown. Add the onion, turnips,and garlic. Using a spatula or wooden spoon, scrape the bottom of the plan and let cook until onion are translucent.
3Add the egg mixture. Position the tomato slices and leaves in the following order: tomato slices, arugula leaves, and then basil leaves on top. Grate cheese over the top and heat up your broiler.
4Let the egg mixture solidify but do not let the sides brown, this will give a bitter taste to the fritatta. Gently shake the skillet to see how firm the fritatta is. If it only moves slightly when shaken, remove from stove and place under broiler until cheese melts (5-10 minutes.) Cut into wedges or pie slices and serve warm.