Name: Frittata with Root Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 6 pcs egg; 1 dl milk; 1 tsp salt; 0.5 tsp ground pepper; 2 tbsp olive oil; 200 g yellow beet or chioggia beet; 200 g beetroot; 200 g carrot; 200 g pumpkin; 200 g parsley root; 6 pcs shallot; 50 g grated aged cheese (e.g. parmesan); 2 tbsp chopped parsley; 150 g fresh spinach

UntrainedChef

Tips from the kitchen

Cut the vegetables into similar-sized chunks if you're boiling them from scratch, otherwise the carrot will still be hard while the pumpkin falls apart.
Pat the cooked vegetables dry before they go in the dish. Boiled beets and pumpkin hold a lot of water, and too much of it makes the egg watery instead of set.
The frittata is done when the center no longer wobbles when you nudge the dish. If it still jiggles in the middle, give it a few more minutes.
Add the spinach and parsley after baking, not before. The heat from the resting frittata wilts the spinach just enough without turning it to mush.
Beetroot will bleed its color into the eggs, so if you want to keep things looking neat, tuck the beetroot pieces toward the bottom or one side.

Ways to vary it

Swap the aged cheese for crumbled goat cheese or feta if you want a sharper, saltier bite against the sweet roots.
A handful of cooked lentils or white beans stirred into the egg mixture turns this into a more filling meal.
Fresh thyme or a little chopped rosemary works well with the root vegetables if you'd like more herb flavor than the parsley alone.

Storage & leftovers

Keeps in the fridge for up to 3 days in a covered container. It freezes okay, though the texture gets a bit softer once thawed, so eat it fresh if you can. Reheat slices in a 150 °C oven for about 10 minutes, or briefly in a pan, since the microwave tends to make the egg rubbery.