The subtle deliciousness of this late autumn frittata was born years ago on a weekend retreat in Wisconsin and recently refined across the big lake from there, in what’s now our own neck of the woods in West Michigan. Different veggies or cheeses can be substituted, but this combination hits a complex, earthy note that’s pleasing for root vegetable lovers.
Even better served with Robust Pumpkin Bread.
3 oz. of brie, diced
3 oz. of shredded Swiss + Gruyere (available at Aldi)
Splash of cream or milk
1 tbsp. Fines herbs
½ tsp. salt
Peel the parsnips and turnip. Then cut into very thin slices, à la scalloped potatoes, which can easily be done in a food processor. (Diced small or hand cut thin is an option, but roasting will take longer).
Lay on a baking sheet, toss lightly with olive oil, sprinkle lightly with salt and bake at 450 for 20 minutes or until desired roastiness is reached.
While these bake, whisk the eggs, Fines herbs and salt.
Brush cast iron pan (or baking dish) with oil, transfer the roasted vegetables, spread the cheeses and pour the egg mixture in.
Bake at 350 for 30 minutes or to desired doneness.