Dairy Free Parsnip Frittata With Mushrooms {Paleo, Whole30}
This simple frittata is perfect for a scrumptious, quick breakfast or brunch!
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!
Nutrition
Calories: 163kcalCarbohydrates: 11gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 218mgSodium: 187mgPotassium: 354mgFiber: 3gSugar: 4gVitamin A: 318IUVitamin C: 10mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!