Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

Instructions

1. Bring a pan of water to the boil. Add the peeled and cubed turnip and remove from the
   heat with the lid on. Blanch for 10 minutes or until tender. Strain and rinse the turnip
   with cold running water until fully cool. Set aside for later.
2. Heat the teaspoon of oil on a heatproof frying pan.
3. Add the red onion and pepper to the pan and sauté until the onion is translucent. Remove from the pan.
4. Add the turnip, spinach and garlic butter to the pan and toss until well coated. Continue
   to cook until the spinach wilts, return the onion and pepper to the pan.
5. Beat the eggs and milk together and season with pepper. Pour over the vegetable
   mixture and cook for 2 minutes.
6. Sprinkle the Brie over the pan before placing under a grill for 5 minutes to cook through
   the eggs.
7. Whisk together the Crème Fraiche and pesto and serve with the frittata.