Veg Boxes
choose your fav
Sweet Potato, Parsnip and Broccoli Frittata
1 1/3 cups sweet potato, grated (1/2 medium potato)
1 cup parsnip, peeled and grated
1 1/3 cups broccoli, grated
8 eggs
¼ teaspoon sea salt
1 1/2 teaspoons yellow curry powder
1 cup jack cheese, grated
Preheat the oven to 400 degrees F. Oil a 10-inch cast iron skillet or 8" x 8" casserole dish.
Whisk the eggs in a large mixing bowl. Add the grated vegetables, salt, and curry powder. Stir well to combine.
Pour the egg/vegetable mixture into the prepared cast iron skillet and sprinkle with cheese. Place on the centre rack of the oven and bake for 20 to 25 minutes, until the frittata tests clean. Note: Your bake time may be slightly longer if you use a glass casserole dish.
Remove frittata from the oven and allow it to cool for 5 to 10 minutes before cutting into it. Serve heaping portions with hot sauce, salsa, guacamole, sour cream, etc.
from: www.theroastedroot.net
1 cup parsnip, peeled and grated
1 1/3 cups broccoli, grated
8 eggs
¼ teaspoon sea salt
1 1/2 teaspoons yellow curry powder
1 cup jack cheese, grated
Preheat the oven to 400 degrees F. Oil a 10-inch cast iron skillet or 8" x 8" casserole dish.
Whisk the eggs in a large mixing bowl. Add the grated vegetables, salt, and curry powder. Stir well to combine.
Pour the egg/vegetable mixture into the prepared cast iron skillet and sprinkle with cheese. Place on the centre rack of the oven and bake for 20 to 25 minutes, until the frittata tests clean. Note: Your bake time may be slightly longer if you use a glass casserole dish.
Remove frittata from the oven and allow it to cool for 5 to 10 minutes before cutting into it. Serve heaping portions with hot sauce, salsa, guacamole, sour cream, etc.
from: www.theroastedroot.net