A.k.a. majorly awesome root vegetable frittata that you can make in a split second slash 40 minutes.
Fri-freaking-ttatas. I think I’ve figured them out!
Call them what you’d like: crustless quiche, egg casserole, brunch of the Gods, you name it. I make frittatas regularly, but I’ve shied away from posting the recipes because they tend to require more work than most people are willing to put into a lazy Sunday morning. I typically add sweet potatoes to all my egg-ables, and as we know, sweet potatoes take YEARS to cook.
But, people, I got smart. I grated those sons of beehives and tossed them right into the frittata…no pre-cooking, no funny biznatch…just some grated sweet potato, parsnip, and broccoli all up in your egg bake.
I’m starting to believe that grating vegetables is the new way to go. Move over spiralizer, the box grater’s in.da.house! Grating takes no more time than chopping, and you can eliminate the cooking step like whoa. For those of us who don’t want our healthy breakfast to take eons, this frittata’s our jam.
So here’s the deal:
We bake and enjoy.
For this particular fri-freaking-ttata, I grated half a sweet potato, a big ol’ parsnip, and half a crown of broccoli. You can use any hearty veggies you’d like, such as cauliflower, carrots, turnips, etc. You can even throw in some chopped green onion and/or fresh herbs. You’re looking to achieve a 3-4 cups of veggies per 8 egg ratio. Or something of that nature…there really are no rules. Except, don’t add fresh tomatoes…that’d be mushy.
I added curry powder to the mix, because have you tried curry powder with eggs? It’s magnificent. I baked the thing with some cheese on top, but if you’re a dairy-free eater, no probs: simply skip the cheese – the frittata has plenty of flavor on its own. And don’t forget to garnish with a healthy squirt of sriracha, because nothing says, “Good morning!” like a little kick to the taste buds.
Grate thy veggies.