Make It: Sweet Root Vegetable Frittata
There’s something about root vegetables that just screams “winter” to me. And there’s something about the combination of egg, root vegetables, and asiago cheese that’s just magical. This dish is perfect for breakfast, lunch, or dinner.
You’ll need (serves 6-8)
- large sweet potato, peeled and cut into bite-sized pieces
- 2-3 medium parsnips, cut into bite-sized pieces
- large red onion, chopped
- 2 cups baby spinach
- 4 eggs
- about a cup of egg whites
- 1 T olive oil
- salt and pepper (to taste)
- asiago cheese, sliced thinly or shredded (to taste)
Preparation:
Preheat the oven to 400 degrees. Coat a baking sheet with a thin layer of olive oil and roast the sweet potatoes and parsnips for 30 minutes, or until fork tender. Here are my beautiful veggies before going in the oven:
Once your veggies are nice and cooked, lower oven temperature to 325. Saute the red onion with olive oil in a medium saute pan. When the onions are mostly done, add the spinach and root veggies.
When everything is fully cooked, add the egg. I use a splash of milk, salt, and pepper in my egg mixture. Keep in mind that you can really use any combination of egg white to whole egg. I find I don’t need many yolks to make a delicious frittata. I like to keep it light.
Keep the pan on medium-low heat until the egg starts to firm up. Then, spread the sliced or grated cheese evenly over the top. You can use more or less cheese depending on how rich you want it to taste. A little asiago goes a long way!
Once the egg is about halfway cooked, pop the whole pan in the oven for 10-15 minutes, or until everything is firm and the cheese is melted.
I served my frittata with salad for a light, delicious, and heart-warming (gluten-free) dinner!
