-
1
Peel the turnips and grate on the large holes of a box grater or with a food processor.
-
2
Salt generously and leave to drain in a colander for 30 minutes.
-
3
Take up handfuls and squeeze tightly to rid the turnips of excess water.
-
4
Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme.
-
5
When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender.
-
6
If they begin to stick to the pan or brown, add a tablespoon of water.
-
7
Season to taste with salt and pepper.
-
8
Remove from the heat and allow to cool slightly.
-
9
Beat the eggs and milk in a bowl and season to taste with salt and pepper.
-
10
Stir in the parsley, chopped olives and garlic.
-
11
Add the turnips and mix together.
-
12
Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick.
-
13
Hold your hand above it; it should feel hot.
-
14
Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready.
-
15
Pour in the egg mixture.
-
16
Swirl the pan to distribute the eggs and filling evenly over the surface.
-
17
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.
-
18
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 dont have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while.
-
19
From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesnt burn.
-
20
Meanwhile, heat the broiler.
-
21
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 doesnt burn (at most, it should brown very slightly and puff under the broiler).
-
22
Remove from the heat, shake the pan to make sure the frittata isnt sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature).
-
23
Loosen the edges with a spatula.
-
24
Carefully slide from the pan onto a large round platter.
-
25
Cut into wedges or into smaller bite-size diamonds.
-
26
Serve warm, at room temperature or cold.
