Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Calorie
This soft and creamy Frittata is vegetable loaded, low calorie, and perfect for a quick, healthy breakfast or brunch!
Why I Love This Recipe
Dairy Free Parsnip Frittata is easy to make and loaded with flavor! The creamy egg and coconut milk mixture are perfectly seasoned by herby dill with sweet pieces of parsnip and bursts of umami from mushrooms. It's the perfect dish for a quick, healthy breakfast, to have for Easter or Passover, or to share at a brunch.
Furthermore, full-fat coconut milk replaces the cream traditionally used in frittatas allowing this recipe to be deliciously dairy free! Plus, frittatas are naturally gluten free and this one in particular is also, paleo, Whole30, vegetarian, and low calorie.
Tempering eggs
Additionally, unless you're planning to let the vegetable mixture fully cool, it's important to follow the instructions for tempering the eggs in step 4. This allows you to combine cold eggs with warm vegetables while preventing the eggs from curdling or cooking in the process. Moreover, it's a really easy step! Simply mix a couple scoops of warm vegetables with the eggs to slowly heat them prior to adding in the entire skillet of hot vegetables.
Do I need to fully cook the veggies?
Also, make sure to fully cook all vegetables that are added into this Dairy Free Parsnip Frittata as they won't continue to cook much in the oven.
Tips for a tender frittata
Remove this dish from the oven when it's just set in the middle, around 30 minutes. Otherwise, if over-baked it could turn out spongy instead of creamy and smooth!
The best baking dish to use
Finally, metal baking pans are the absolute best to use for almost any baked dish, frittatas included! They warm quickly and conduct heat evenly to provide more even cooking. Otherwise, you could get extra browned, spongy edges. USA Pan Bakeware make my favorite, high quality metal pans.
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📖 Recipe
Dairy Free Parsnip Frittata With Mushrooms {Paleo, Whole30}
Equipment
- measuring cups and spoons
- 1 medium mixing bowl
- 1 medium skillet
- 1 wooden spoon or silicone spatula
- 1 9" round pan or 8 x 8 metal pan Note: metal pans conduct heat the best, but use what you have on hand.
Ingredients
- 1.5 tablespoon neutral oil
- 1 small onion small diced
- 2 medium parsnips peeled and diced into ¼" pieces
- 4 oz white mushrooms small diced
- ⅛ teaspoon dried dill
- ¼ teaspoon salt plus extra pinches to soften vegetables
- ⅛ teaspoon black pepper
- 8 eggs
- ¼ cup + 2 tbsp full fat coconut milk
Instructions
- Preheat oven to 350℉.
- Add oil to a medium pan over MEDIUM heat. When pan is very warm add diced onions, parsnips, and a couple pinches of salt. Cook stirring occasionally until very soft about 5-7 minutes.
- Add diced mushrooms, dried dill, ¼ teaspoon salt, and black pepper. Sauté stirring often until dill is aromatic, mushrooms are soft, and parsnips are fully cooked with some golden brown areas about 1-2 minutes. Remove from heat.
- In a medium mixing bowl whisk together eggs and coconut milk. Temper the eggs by adding a scoop of the vegetable mixture and stirring to combine. I like to do this twice to prevent the eggs from cooking or curdling. Then add the rest of the vegetable mixture and combine fully.
- Use neutral oil to grease an 9" round or 8x8 square metal pan and pour in batter.
- Bake in preheated oven 30 minutes until center is just set. Serve warm!
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