Roasted Parsnip and Spinach Frittata

Preheat oven to 400°F (200°C).

Toss the sliced parsnips with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned. Remove from oven and set aside.

While the parsnips are roasting, heat the remaining 1 tablespoon of olive oil in the oven-safe skillet over medium heat. Add the spinach and garlic and cook until the spinach is wilted, about 3-5 minutes. Season with salt and pepper.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using).

Add the roasted parsnips to the skillet with the spinach. Pour the egg mixture over the parsnips and spinach. Sprinkle the cheese evenly over the top.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set and the cheese is melted and golden brown.

Let the frittata cool for a few minutes before slicing and serving.