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
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.
Recipe courtesy of Molto Batali (ecco 2011)