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Parsnip and Spinach Frittata
Course
Breakfast
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
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!