Rustic Parsnip and Spinach Frittata

Ingredients

Olive oil

2 tablespoons

Parsnips

2 medium, peeled and diced

Spinach

2 cups, roughly chopped

Eggs

6 large

Milk

1/4 cup

Parmesan cheese

1/2 cup, grated

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the diced parsnips to the skillet and cook until they are tender and lightly browned, this should take about 5 minutes.
4. Add the roughly chopped spinach to the skillet and cook until wilted, approximately 2 minutes.
5. In a separate bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until well combined.
6. Pour the egg mixture evenly over the parsnips and spinach in the skillet.
7. Cook the frittata on the stovetop for 2-3 minutes, until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and golden brown on top.
9. 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.