There’s something about the mention of a frittata that brings to mind Summer, maybe because the word itself is so utterly Mediterranean? Don’t let these temperate thoughts distract you though – a frittata is actually a perfect quick supper dish whatever the season and a great way to get in a couple of portions of vegetables in one dish. So while just a few months ago we were cooking courgette, broad bean and feta frittatas, for the past few weeks the same basic recipe has taken on a much more wintery note with variations like this parsnip, kale and red onion frittata.
Potatoes are the traditional starchy addition to frittatas and tortilla but unless you have the pre-requisite “handful of leftover boiled potatoes” lingering in your fridge (we never do), including potatoes can add an unwanted extra stage to the cooking. Parsnips are quicker to cook and much tastier than spuds and more importantly allow the frittata to keeps its allure as a one pan supper.
I’ve used Gouda which has a caramel sweetness that complements the parsnips and red onion beautifully but most types of cheese that you might have in your fridge would work. All types of wintery leafy green can be substituted including chard, savoy cabbage or even thinly sliced brussels sprouts.
The quantities below provide a good sized meal for two people with no more than a green salad needed on the side. Smaller portions are ideal for a lighter meal and leftovers are very good indeed cold (perfect for a packed lunch). We’ve taken the leftovers with us for a long car journey before now, wrapped in baking parchment and with a thermos of pumpkin soup on the side (yes, the food at British motorway service stations really is that bad).
Other parsnip recipes on Mostly Eating
Chestnut, parsnip and orange soup
Spring chicken cottage pie (not strictly a parsnip recipe, but delicious with a half potato / half parsnip topping)
(raw) Parsnip, chickpea and goats cheese salad
Pan-friend parsnips with cottage cheese and seeds
Recipe for Recipe for Parsnip, red onion, kale and gouda frittata
Serves 2 as a main meal
I use Kathryn of Limes and Lycopene’s excellent timings for cooking the frittata
1 Tbsp olive oil
6 eggs, lightly whisked
1 medium parnsip (peeled and cut into half cm cubes)
2 cups of kale (remove the tough central ‘rib’ and slice into ribbons)
1 red onion, finely chopped
50g grated gouda
Small hand fresh parsley (optional)
Warm the olive oil over a medium heat in a deep sided frying pan.
Add the cubes of parsnip to the oil and cook for about 10 minutes, until lightly golden and soft to the tip of a knife.
Turn your grill on at this stage - you’ll need it in a little later.
Add the red onion and cook for a further 5 minutes, taking care not to burn the onions.
Stir in the kale, adding a little more olive oil if needed.
Season the eggs with pepper, a little salt and the parsley if using.
Turn up the heat under the frying pan to high and spread the vegetables out to distribute them evenly. Pour the eggs over the vegetables and cook on high for one minute.
Turn the heat down to medium and cook for another 6 minutes, until the frittata is cooked at the edges but is not completely set on top.
Sprinkle the cheese over the frittata and cook under the grill until the cheese is golden and bubbling, about 4 minutes.
Serve and enjoy.