1 bunch of turnips, roots trimmed and leaves roughly choppedFine sea salt 1/2 to 1 cup shelled fresh fava beans 8 large eggs 3 tablespoons whole milk 3 tablespoons extra-virgin olive oil 1 spring onion, leaves cut on the bias crosswise and bulb diced Any herbs you have on hand Freshly ground black pepper
In a large saucepan, cover turnips with water by 2 inches. Add 1 teaspoon salt. Bring to a boil and cook until just tender, 15 to 25 minutes, depending on size. Meanwhile, bring a medium saucepan of water to a boil. Add fava beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins. Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes. Drain fava beans again. Drain turnips, transfer to a wire rack and let stand until cool enough to handle, then very thinly slice into rounds.
Heat oven to 400°. In a bowl, whisk together eggs, milk and 3/4 teaspoon salt.
Heat oil in a 9-inch ovenproof nonstick skillet over medium-high heat. Add spring onions and turnip greens, reduce heat to medium and cook, stirring occasionally, until tender, about 7 minutes.
Remove pan from heat; arrange turnips in pan over onions in concentric circles along with turnip greens, overlapping slightly. Sprinkle with herbs and fava beans; top with generous grinding of pepper. Return pan to medium-low heat and cook 1 minute. Whisk together egg mixture once more and pour into pan; continue to cook until edge of frittata begins to set, 2 to 3 minutes, then place in oven and bake until just set, about 15 minutes. Slide frittata onto a serving platter. Cut into wedges; serve hot or at room temperature.
Adapted from lacucinaitalianamagazine.com