Roasted Parsnip and Spinach Frittata

A healthy and delicious frittata featuring the sweetness of roasted parsnips and the earthy flavor of spinach. Perfect for breakfast, brunch, or a light dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.07/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

2mediumParsnips(Peeled and thinly sliced)

£0.60

2tablespoonsOlive Oil(Divided)

£0.15

5ouncesSpinach(Fresh spinach, roughly chopped)

£1.00

2clovesGarlic(Minced)

£0.10

6Eggs(Large)

£1.50

0.3cupMilk(Whole milk or your choice of dairy-free milk)

£0.10

0.5cupShredded Cheese(Cheddar, Gruyere, or vegan cheese alternative)

£0.75

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

0.3teaspoonNutmeg(Optional, freshly grated)

£0.05

Total Cost

£4.29

£1.07 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
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.
3.
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.
4.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using).
5.
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.
6.
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.
7.
Let the frittata cool for a few minutes before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (220g)

365 kcal / 1527 kJ

Carbs

13g

5% of RDA

Fat

25g

36% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

480 mg

21% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the spinach while cooking.

You can substitute other vegetables for the spinach, such as kale or chard.

If you don't have an oven-safe skillet, you can transfer the frittata to a baking dish after cooking the spinach on the stovetop.

Serve the frittata with a side salad for a complete meal.

Make sure your pan is oven-safe, some non-stick pans are not able to withstand high oven temperatures.

Cooking Equipment

Oven

Oven-safe skillet (10-inch)

Mixing bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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