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Parsnip and Spinach Frittata
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Parsnip and Spinach Frittata

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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!