Teresa's Recipes
Rustic Parsnip and Spinach Frittata
Inspired by traditional Italian cuisine, this robust and rustic frittata harmoniously blends the sweet, earthy undertones of parsnips with the vibrant freshness of spinach. This versatile dish is perfect for a hearty breakfast, an elegant brunch, or a light weeknight dinner. Garnish with a sprinkle of Parmesan for an extra touch of indulgence.
Ingredients
- 2 tablespoons Olive oil
- 2 medium, peeled and diced Parsnips
- 2 cups, roughly chopped Spinach
- 6 large Eggs
- 1/4 cup Milk
- 1/2 cup, grated Parmesan cheese
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 210
- Fat: 13g
- Carbs: 12g
- Protein: 12g
- Sodium: 360mg
- Sugar: 4g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the diced parsnips to the skillet and cook until they are tender and lightly browned, this should take about 5 minutes.
- Add the roughly chopped spinach to the skillet and cook until wilted, approximately 2 minutes.
- In a separate bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until well combined.
- Pour the egg mixture evenly over the parsnips and spinach in the skillet.
- Cook the frittata on the stovetop for 2-3 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and golden brown on top.
- Remove the frittata from the oven and let it cool for a few minutes before slicing and serving. Garnish with extra Parmesan cheese if desired.
Tips
- Feel free to substitute the spinach with other leafy greens such as kale or Swiss chard.
- For a dairy-free version, replace the milk with almond milk and omit the cheese.
- Serve the frittata with a side of fresh fruit for breakfast or a simple green salad for lunch or dinner.