Easter Morning Breakfast

Easter morning breakfast.
                                            Parsnip, zucchini, carrot Frittata
                                                                   and Bacon, cheese, scallion scones.

To make this yummy Frittata you'll need:

1 Zucchini, washed and  grated
1 Carrot, peeled and grated
1 Parsnip, peeled and grated
2 green onions, chopped
Olive oil to coat the pan
2 - 3 eggs
1/3 c cheese grated
1 Tbsp flour
2 Tbsp Parsley, chopped
Salt and Pepper

In a frying pan, saute the vegetables until tender.  About 5 mins.
 Meanwhile Preheat the oven to 350 oF
In a shallow greased, baking pan, spread the cooled vegetables to cover the bottom of the pan.
Cover with 1/3 c of grated cheese (I used Gruyere)
In a bowl mix 2 - 3 eggs & 2 Tbsp flour.
 Pour the egg mixture over the vegetables and cheese.  Top with 2 Tbsp of chopped parsley.

 Bake for 12 mins.  Cool and serve in squares.

Using the same recipe for Cheese Scones in a previous post, I just substituted 1 cup of whole wheat flour for white flour, and added 1 green onion chopped, and 1/3 cup of crumbled bacon pieces, and used Gruyere cheese instead of sharp cheddar.  These were so good.  I froze the leftovers and am eating them for breakfast for the next few days.

 Easter morning breakfast.  Parsnip, zucchini, carrot Frittata and Bacon, cheese, scallion scones.

 Parsnips are delicious, yet rarely eaten vegetable. They are sweet and have a flavor all their own.  They go really well with their cousin, carrots.  I have always loved  boiled carrots and parsnips mashed together and served with salt and butter.  Mmmmm Yummm!!!  So that's the secret ingredient of the day on my blog.  Give parsnips a try.  You'll be so happy you did.

In my previous post I served parsnips, roasted.  That really brings their flavor to a whole new level.