Parsnip and Spinach Frittata

Ingredients

• Olive oil - 2 tablespoons
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Parmesan cheese - 1/2 cup, grated
• Milk - 1/4 cup
• Eggs - 6
• Spinach - 2 cups, chopped
• Parsnips - 2 medium, peeled and thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add the parsnips and cook until they are tender and lightly browned, about 5 minutes.
4. Add the chopped spinach and cook until wilted, about 2 minutes.
5. In a bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper.
6. Pour the egg mixture over the parsnips and spinach in the skillet.
7. Cook on the stovetop for 2-3 minutes, until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and golden brown on top.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.