I'm a huge fan of frittatas! Not only are they an easy egg dish, but they are good for small gatherings and holidays. Plus, they look pretty too! They can be tailored to suit your palate, and as long as you have the basic foundation of the recipe, frittatas can be altered in various ways.
Root vegetables are obviously the root of the plant. So when grown in rich soil, they are given the ability to absorb vitamins and minerals. This makes them full of nutrients and fiber. Many of which are packed with antioxidants and have some remarkable healing properties. When choosing root vegetables, go organic! Not only do root vegetables absorb all that nutritious love, but they also absorb toxins that can be found in the soil so you want to avoid that for sure.
This is one of my favorite combinations as it involves ingredients that close out the winter season and welcomes in the spring. Celery root, spring onions, parsnips, and golden beets are the love in this egg dish. Check out my recipe for Celery Root Soup if you want to learn more about this overlooked root vegetable. Golden beets are delightful! They tend to be a little sweeter and less earthy than red beets. They are vibrant in color and add quite a nice look to various dishes. Golden beets are excellent for maintaining optimal heart health as well as being cleansing to our kidneys and overall body health. They contain powerful antioxidants and provide benefits to our eye and skin health. We can also find good amounts of fiber, potassium, iron, and folic acid in these golden beauties.
Parsnips are another tasty and appealing root vegetable. They belong to the same family as carrots, celery root, and fennel. No wonder I like them! Their flavor and sweetness increases with the frosty season so they are best in mid to late winter and into early spring depending on your climate. They are a good source of Vitamin C, maganese, magnesium, zinc, fiber, folate, potassium which also links them to lowering blood pressure. If you are looking to lose weight, this low calorie root vegetable has high levels of soluble fiber which help to fill you up.
And then of course there are spring onions which is one of the elements that helps us welcome in the new season. They are similar in looks to scallions but you will notice they have a small onion bulb at the base. They are planted as seedlings in the late fall and harvested in the spring, hence their name. Spring onions are sweeter with a more mellow taste than regular onions. But the greens can be more intense in flavor compared to scallions. You will notice that springs onions can either have red or white bulbs depending on the variety.
The fresh herbs are a nice complement as well as some grated Parmesan cheese. The Parmesan is completely option though. It is a delicious frittata with or without. You can't go wrong with some avocado slices on top for a creamy finish. I prefer to use a cast iron skillet as it is an easy transfer from stove top to oven. If you don't have a cast iron skillet, and oven safe skillet will work too. When I mix the eggs, I use my hand mixer and beat the eggs until they are nice and fluffy, creating air pockets along the way. This helps the eggs to bake up nice and fluffy.
1 tsp fresh thyme
1 tsp fresh parsley, plus more for garnish
1/2 tsp dried tarragon
1 tsp sea salt, divided
1 tsp fresh ground pepper, divided
3 Tbs coconut oil, divided
2 spring onions, sliced (about 1/4 cup)
1 parsnip, 1/4 inch slices, then halved
1 celery root (about 1/2 pound), 1/4 inch slices, then quartered
1 golden beet, 1/4 inch slices, skin on, then quartered
2 Tbs fresh chives, minced
1/4 cup fresh grated Parmesan (leave out for dairy free, BelGioioso has vegetarian Parmesan)
1 avocado, sliced, optional
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Place the parsnip, celery root, and golden beet in a large bowl. Drizzle with 2 tablespoons of melted coconut oil, 1/2 tsp sea salt, and 1/2 tsp fresh ground pepper. Mix well. Then spread evenly on your baking sheet. Bake for about 25 minutes. When the vegetables are done, leave your oven set to 425°F to complete the frittata.
2. While the vegetables are roasting, mix the eggs, tarragon, parsley, thyme, 1/2 tsp sea salt, and 1/2 tsp pepper. I use a hand mixer to create a fluffy consistency.
3. Once the root vegetables are done, melt the remaining tablespoon of coconut oil over medium heat in a cast iron skillet or other oven safe pan. Then add the spring onions and sauté for 3 minutes. Make sure the onions are spread evenly on the bottom of the skillet. Then add half of the root vegetables in a single layer. Pour half of the egg mixture over the vegetables. Then add remaining root vegetables. Pour the rest of the egg mixture on top. Sprinkle with fresh chives and Parmesan. Allow the frittata to cook for 3-5 minutes, then transfer to your oven. Bake for 10-15 minutes, or until you notice the frittata is nice, fluffy and well set.
4. Remove the frittata from the oven and slice into 6-8 slices. Garnish with fresh parsley and sliced avocado.