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Turnip leaves omelette with sour cream

Recycling recipe to avoid throwing away turnip and radish leaves

by Ada Parisi
5 min read

Turnip leaf omelette with sour cream. Did you know that The leaves of turnips and radishes are perfectly edible? Indeed, they are delicious and often They have even more vitamins and health properties than their respective fruits. So let's try to waste as little as possible in the kitchen and to use what would normally be considered waste to create good and healthy dishes.

The leaves of the white turnip, For example,, they are meaty and tasty. Is’ It is important to use them fresh. I simply sautéed them and then used them to make baked omelettes, Add a sprinkling of pecorino, I served as finger food accompanied with a little’ sour cream whipped. I baked them in muffin tins: So they came tall and fluffy. Turnip leaf omelette with sour cream is a very simple recipe, tasty and recycled. Of course, you can also make a single large omelette, maybe adding a potato cut into small pieces to give more texture.

You can use turnip leaves, even beetroots,, to create tasty FLANS WITH MOZZARELLA AND PHYLLO PASTRY.

Radish leaves, instead, can be eaten raw in salads, Read, in omelette as in this case. And they are perfect for a PESTO of green and tasty radish leaves, with pine nuts, pecorino and pistachio. And on my YouTube channel also find the VIDEO RECIPE. So we don't throw anything away. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


the leaves of 4 turnips (approximately 100 grams)

3 tablespoons grated pecorino cheese Dop

2 tablespoons grated Parmigiano Reggiano DOP

4 tablespoons cream

4 eggs

salt and pepper

150 grams of sour cream (follow THIS RECIPE)

extra virgin olive oil



Preheat oven to 200 degrees ventilated.

Wash the turnip leaves well and chop them coarsely with a knife. Put extra virgin olive oil in a pan, Heat it up and sauté the turnip leaves over high heat for a minute. They will only need to wilt slightly, so as not to lose flavor and texture.

In a bowl beat the eggs with the cheese, Parmigiana, the cream, salt and pepper, combine the leaves of kale and mix well. Grease the ramekins and pour the mixture into the ramekins. Sprinkle with a little breadcrumbs and bake for 10 minutes: When the omelettes are swollen, remove from oven and allow to cool Golden but still soft.

Obviously, If you want to make a large omelette, You can make it either in a pan with the traditional method or in the oven.

Once the sour cream following this recipe, You can whip it with an electric whisk to make it softer. Serve omelettes accompanied with a teaspoon of sour cream whipped . But let them cool first or else the sour cream will melt. Bon appétit!


MATCHING: A sparkling Rosé is what I suggest trying these omelettes. We chose a Claret Doc spumante, produced by the company Valetti: with scents of flowers and red berries and a fresh taste.

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ADri January 6, 2014 - 17:13

What beautiful omelettes! Congratulations!!

Sicilians creative in the kitchen January 6, 2014 - 17:16

Thanks, and welcome to my blog!

Maurizia Recipes dl Pozzo Bianco 31 December 2013 - 20:07

Always super recipes….. Good 2014,

Sicilians creative in the kitchen January 1, 2014 - 02:03

Maurizia a big hug, happy new year!!!

Candida 31 December 2013 - 08:58

Another one of your beautiful ideas…I did not know!
Happy new year dear

Sicilians creative in the kitchen 31 December 2013 - 12:16

Hi Candida! Either before you try… hugs and happy new year!!!!

Simona La casa del White Rabbit 30 December 2013 - 23:06

Thanks for your wonderful proposal Ada and happy new year!!!!!!!!!!!

Sicilians creative in the kitchen 31 December 2013 - 12:16

Hello Simona! Thanks! Happy new year to you!


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