Crazy busy weekend with a bunch of family in town to celebrate my mother in law’s 85th birthday! We have been out straight and needed a quick Sunday Night Dinner that was delicious. This whole dish is quick. Easy to prepare, quick cooking, and it disappeared quickly too! Serve a slice or two of this veggie and egg bake with a fresh side salad or steamed veggies.
Start with one large sweet potato and two good sized parsnips.
Peel all of them and rough chop them. Into the vitamix or food processor they go to be made into small bits like so:
Place all of the veggie mix onto a lined baking dish or sheet pan and roast in a 375 degree oven for about 20 minutes, stirring every 5 minutes or so.
While that is working in the oven, prepare the egg mixture. 6 Eggs:
1/4 teaspoon each salt and pepper, 1/4 cup of milk, mix very well to combine.
Add 1/4 cup of Parmesan cheese and a hand full of chopped fennel fronds. You can also use chives, scallions, or basil.
Grab your roasted veggies out of the oven and place them in an even layer in an oiled, oven proof skillet.
Pour the egg mixture on top of the roasted veggies. Cook it on the stove top until the egg mixture begins to set. You will know it is setting because the egg around the edges of the pan will start to cook and small bubbles will appear on the surface (see photo below). At this point place the skillet under the broiler to continue cooking. When the top has browned you are ready to remove the skillet.
Here is the finished product. Feel free to sprinkle a little more cheese on top if you’d like!
