Oven-Baked Root Vegetable Frittata

Ingredients

• 1 medium sweet potato ((I used purple, but any works!))
• 4 med-large carrots
• 2 parsnips
• 1 cup parsley
• 1-2 Tbsp olive or avocado oil ((to cook vegetables))
• 8 large eggs
• 1/2 tsp garlic powder
• 1 tsp dried thyme
• 1/3 cup goat cheese, crumbled
• Salt + pepper, to taste

Instructions

1. 1

   Start by preparing your ingredients. Peel, pat dry, and chop sweet potato, carrots, and parsnips into bite-sized pieces. Roughly chop parsley and set aside.

2. 2

   Next, preheat your oven to a broil.

3. 3

   Heat a 10-inch oven-proof skillet over medium. Add cooking oil and cook root vegetables. Start with sweet potatoes, sautéing for 10 mins. Then add carrots and parsnips, continuing to cook for 5 mins, stirring occasionally.

4. 4

   Meanwhile, whisk eggs, garlic powder, thyme, salt, and pepper in a large bowl. Stir in chopped parsley.

5. 5

   Evenly distribute the vegetables in the skillet, then pour egg mixture over top. Sprinkle the top with goat cheese, reduce heat slightly, and cook for another 7 mins.

6. 6

   Finally, place the skillet in the oven (under the broiler) for 4 minutes, or until frittata has puffed up and browned slightly. Remove from oven and let cool for 5 mins (it'll de-puff a bit here too). Slice and serve!