Frittatas are a great way to use the bits and pieces of vegetables left over from making other dishes.  I had parsnips sitting in my fridge, perfect to pair with Farmer Kim’s eggs in Mario Batali’s frittata recipe for la light, healthy dinner.

These parsnips did not come from my garden.  My parsnips did not grow, they were overshadowed by the Jerusalem artichokes (just harvest those, so more recipes will be coming soon). These were some hive parships though.

I am really looking forward to the leftover frittata for breakfast!

Parsnip Frittata

Very slightly adapted from Mario Batali

3 Tbsp extra virgin olive oil

2 medium parsnips (approximately 12 ounces), peeled and cut into matchstick julienne

8 large eggs (from Farmer Kim)

1/4 cup Pecorino Romano

1/4 cup Parmigiano Reggiano

2 tablespoons finely chopped fresh chives or 1 scant Tbsp freeze dried chives

Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 425ºF.

In a 12-inch ovenproof nonstick sauté pan, heat the oil over medium-high heat until smoking. Add the parsnips and cook until they are very soft and golden brown, 8 to 10 minutes.

Meanwhile, mix the eggs, cheese, and chives in a bowl, and season with salt and pepper.

Pour the egg mixture into the sauté pan and cook for 3 to 4 minutes, pulling the sides in with a wooden spatula to distribute raw egg around the pan, until the center is curd-like but still wet.

Place the pan in the oven and bake for 8 to 10 minutes, until just cooked through.

Invert the frittata onto a warmed serving platter, cut it into wedges, and serve.

Serves 4 as a main dish.