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