Makes 12 |  Prep 15 mins | Cook 25 mins

 

I use grated parsnip for a seasonal and festive flavour in these mini frittatas, which is classically delicious with the honey and mustard.

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If you would like to substitute the parsnip, or perhaps make more than one batch with different varieties, then think seasonal, and replace the 200g parsnip with the same amount of; grated fresh raw beetroot (they’ll turn pink!), finely shredded kale, leeks, or wild mushrooms. For a meatier mouthful, add some diced chorizo or pancetta when cooking off the vegetables.

 

Ingredients.

1 onion (around 125g), finely chopped

2 small parsnips (around 200g), grated

2 big garlic cloves, finely chopped

2 tsp honey

1 tbsp wholegrain mustard

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1/2 pack (15g) parsley, finely chopped

6 organic large eggs

1 tsp baking powder

2 tsp coconut oil, or oil of choice

 

Method.

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Preheat your oven to 190c / 170c (fan) / Gas mark 5

 

  1. Heat your coconut oil in a frying pan and begin to cook off your onion and parsnip, I cook these out slowly, so a low to medium heat for about 10 minutes.
  2. For the final minute, add in your garlic and stir around the pan. Remove from the heat.
  3. On a 12 muffin baking tray, grease the individual moulds with a little coconut oil or oil spray.
  4. Evenly distribute the cooked vegetables between each muffin mould.
  5. In a large mixing bowl, whisk together the eggs, parsley, honey, mustard and baking powder.
  6. Decant the egg mix into a pouring jug so you can now easily distribute the egg mix into each muffin mould.
  7. Use a fork to gently stir each mould.
  8. Place in the oven for 20 minutes (you may need 5 minutes longer depending on your oven, but look for golden, firm tops to the frittatas).

 

 

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