Parsnips, Proscuitto and Spinach Frittata

[nerissa]

Parsnips, Proscuitto and Spinach Frittata

Serves 8 as Hors d'oeuvreor 4 as Main Dish.

The servings are approximate. This does warm or cold, and will last at least a day in the fridge.

• 2 T goat cheese (optional)
  
• 6 large eggs (can use egg whites only if preferred)
  
• 2 Parnsips, peeled and quartered in 1/4"-1/8" thick
  
• 1/4 lb Proscuitto, torn into small strips
  
• Olive Oil
  
• 10 oz Spinach, cleaned and stems removed if not using baby spinach
  
• 1 oz Pancetta, divided into small strips
  
• 2 Shallots, diced
  

Heat a small amount of EVOO in heavy skillet. I add a little removed fat from the proscuitto as well. Add the pancetta, shallots and parnsips and saute, stirring until brown and cooked.

Remove parnsips, shallots, and parnsips.

Next, add proscuitto and fry slightly. Add spinach and allow to wilt, tossing to ensure that it is cooked evenly.

Beat eggs. Add pancetta/shallots/parnsips and combine with spinach/proscuitto. Pour mixture into 10-12 inch cast iron skillet (or similiar oven proof pan), dotting with goat cheese.

Bake for 10-12 minutes at 400 degrees F, or until the middle is firm.

Keywords: Hors d'oeuvre, Breakfast, Main Dish, Brunch, Easy, Dinner, Vegetables

( RG453 )