I am loving parsnips this season and thought I would try adding them to this morning’s frittata. This isn’t just any frittata, it so happens to be gluten-free, grain-free, and lectin-free as well.
I was pleasantly surprised with the combination of flavors; spinach, Parmesan cheese, garlic and sweet onion. I used no seasoning at all and found this Parsnip and Spinach Frittata so delightful with a hint of sweetness.
Parsnip and Spinach Frittata
Servings 3
Ingredients
- 4 whole eggs pastured
- 2 tbsp olive oil
- 1 large parsnip peeled and chopped
- 1 small sweet white onion julienned
- 2 cloves garlic minced
- 1 cup spinach chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Heat oven to 350 degrees.
- Heat cast iron skillet over medium-high heat with olive oil.
- Chop peeled parsnip into small cubes. Cook parsnips in skillet for 10 minutes or until golden brown.
- Julienne onion and chop the spinach and garlic.
- Once parsnips start to golden, add onion and stir.
- Add spinach once parsnips and onions have browned lightly.
- Beat eggs and pour over vegetables. Tuck in all vegetables neatly on all sides, to have a clean circular edge.
- Sprinkle garlic and Parmesan evenly on the top of the eggs and vegetables.
- Bake in the oven for 30 minutes until the eggs turn a golden brown.
- Slice the frittata into triangular wedges to serve. Bon appetit!
Want More Lectin-Free Breakfast Recipes?
