Sometimes wellness shows up in a green juice. Other days, it’s wrapped in feta, herbs, and garden-grown grit—like this frittata born from braised greens, crispy turnip hash browns, and the kind of pesto that says, “Nothing’s going to waste today.”

Breakfast from the Garden: Braised Greens Frittata + Masala Hash Browns + Turnip Green Pesto

This is one of those soul-satisfying, use-everything-in-the-fridge kind of meals that makes me feel like I’m thriving in the apocalypse. I make this at the end of a week when the garden is bursting and my fridge looks like a hopeful chaos of good intentions.

I braised a giant batch of greens—wild kale, chard, collards, and radish tops so tender they basically whispered “pick me.” The leftovers became the base for a frittata so packed with flavor it deserves a slow Sunday and a hot cup of coffee.

The turnip potato hash browns came from a recipe I found through the farm (linked below). Add bacon, fried jalapeños, and pesto made from the turnip tops, and this dish suddenly becomes a love letter to everything that didn’t get tossed in the compost.

Meal prep it for the week or make it for brunch with friends—either way, it’s deliciously Wholehearted.

Recipe

Braised Greens Frittata

Serves 6–8

• 2 cups braised greens
• 10 eggs
• ¾ cup milk (dairy or non-dairy)
• ½ cup feta cheese
• ½ cup Quattro Formaggio (Trader Joe’s or similar)
• Fresh herbs (thyme, parsley, basil)
• Salt & pepper to taste

To braise greens:

1. Ribbon-cut all greens. In a large pan over medium heat, sauté ½ diced onion and Swiss chard stems in 2 tbsp olive oil for 5 minutes.
2. Add 6 cloves minced garlic and ¼ tsp red chili flakes. Cook 2 more minutes.
3. Add greens and cook down until soft. Cool for 15 minutes.

To assemble frittata:

1. Preheat oven to 350°F.
2. Whisk eggs and milk, pour into greased 9×12” baking dish.
3. Stir in cooled greens. Top with cheeses and herbs.
4. Bake for 30–35 minutes or until set in the center.

Turnip Potato Hash Browns

• 1 bunch turnips, grated
• 8 small potatoes, grated
• 6 cloves garlic, grated
• ½ onion, minced
• 1 tbsp olive oil
• 4 slices bacon, cooked and chopped
• ¾ tsp coriander
• ¾ tsp cumin
• Optional toppings: Fried jalapeños, sliced green onions, ½ cup mozzarella cheese, turnip green pesto

Instructions:

1. In a large bowl, mix all ingredients except toppings.
2. Heat 2 tbsp olive oil in cast iron skillet over medium heat.
3. Add hash mix and cook until golden and crisp, stirring occasionally.
4. Top with jalapeños, cheese, and a drizzle of pesto.

Turnip Green Pesto

• 1 bunch turnip greens
• 1 handful kale
• 4 cloves garlic
• ½ cup walnuts
• ¼ cup parmesan cheese
• ¾ cup olive oil
• Salt & pepper to taste

Instructions:
Blend all ingredients in a food processor until smooth.

Tips & Swaps:

• No turnips? Sub sweet potatoes or parsnips in the hash.
• Go vegetarian by skipping the bacon and adding smoked paprika.
• Freeze extra braised greens or pesto in small containers for fast future meals.