Parsnip Frittata with Chives and Pecorino

This is a delicious and versatile recipe from Mario Batali’s newest cookbook, Simple Family Meals from My Home to Yours.  What I love about this cookbook is that Mario shares his favorite seasonal recipes and arranges them by month.  Each month features a sumptuous main course, paired with 3 pasta recipes, 4 delectable veggie sides, a rustic soup and an indulgent dessert.  The Parsnip Frittata is a February recipe and is perfect for a light lunch or brunch or as a side for a larger meal.  And of course, you can find this cookbook at Hammertown.  Enjoy!


  • 1/4 cup extra virgin olive oil
  • 2 medium parsnips (approximately 12 ounces),
    peeled and cut into matchstick julienne
  • 8 large eggs
  • 1/2 cup Pecorino Romano cheese
  • 2 TBL finely chopped fresh chives
  • Salt and freshly ground black pepper, to taste


1. Preheat the oven to 425 degrees

2. In a 12-inch ovenproof nonstick saute pan (I love Scanpans for this), 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.

3. 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 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.

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

Serves 8 to 10 as a side dish




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