Roasted Root Frittata
During the winter months, we tend to crave more nutrient dense food and warmth. As such, a diet that is lower in carbohydrates and higher in fats and protein is well suited in the upcoming months. The recipe below is just one example to increase satiation, reduce calorie intake, increase lean mass preservation, immunity and sleep quality.
In addition, this Frittata can be a life saver when there's just a little bit of everything in the fridge and/or you are pressed on time. The egg base is endlessly adaptable to whatever is on hand and transformed into a cohesive dinner (or lunch or breakfast.)
Ingredients:
300 g mixed rooted root vegetables (in this recipe we used parsnip, carrot, beet), cut into bite-size pieces
1 yellow onion
2 cloves of garlic
4 large eggs
1 teaspoons minced fresh thyme or rosemary
Kosher salt to taste
Ground black pepper to taste
Nutmeg to taste
Lemon zest to taste
Dijon mustard, to serve
Small Green salad, to serve (not included in nutrition label)
Preparation:
Pre-heat the oven to 400 degrees. Peel and dice the parsnips, carrots, and beets into bite-size pieces . Spread evenly on a parchment paper-lined baking sheet and toss with kosher salt, freshly ground black pepper and thyme or rosemary. Roast for 25-35 minutes, or until easily pierced with a fork. Set aside.
Dice the onions and mince the garlic. In a large sauté pan or non-stick skillet, cook the onions and garlic, season with minced fresh thyme or rosemary, salt, and black pepper until translucent, about 5 minutes.
Once the onions and garlic are softened, add to the roasted root vegetables. Spread the vegetable mixture in a 9 inch glass pie plate that has been coated in a light layer of non-stick spray.
Beat the eggs with salt, nutmeg, and black pepper in a medium mixing bowl. Pour the eggs over the vegetable mixture in the pie plate. The vegetables should be nearly, but not entirely covered.
Bake at 390 degrees for ~35-40 minutes, or until the eggs are just set, the top of the frittata is lightly browned and puffed. Allow to cool about 5 minutes before serving.
Enjoy warm or cold with Dijon mustard and a green salad.
TIP: Prepare extra rot vegetables for future use such as a side dish with meat or seafood.
