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A MARIO BATALI RECIPE

Parsnip Frittata with Chives and Pecorino

parnsip frittata_post image


Ingredients

Serves 8 to 10 people as a side dish

¼ cup extra virgin olive oil

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

8 large eggs

½ cup Pecorino Romano

2 tablespoons finely chopped fresh chives

Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 425 degrees F.

 

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.

 

Learn more about this Meatless Monday meal right here! 

 

Recipe courtesy of Molto Batali (ecco 2011)

 

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