1

Cut the parsnip lengthways into even-sized batons. Steam the parsnip over a saucepan of boiling water for 6 minutes. Drain.

2

Heat the oil in a large non-stick ovenproof frying pan over high heat. Cook the parsnip, without stirring, for 4 minutes or until golden.

3

Meanwhile, whisk the eggs and milk in a large bowl until combined. Stir through the parsley and half of the cheese. Season with salt and freshly ground black pepper.

4

Pour the egg mixture over the parsnip and top with the artichoke. Reduce the heat to medium and cook for 6 minutes or until the base and sides are just set. Sprinkle over the remaining cheese and place under a preheated grill, 15cm away from the heat, for 6-8 minutes or until puffed and golden.

5

SERVING SUGGESTION: salad of baby rocket and cherry tomatoes drizzled with balsamic vinegar.

6

Make and bake: Don’t have an ovenproof frying pan? Assemble the frittata in a slice pan and bake at 200°C for 20-25 minutes instead.

7

SERVING SUGGESTION: salad of baby rocket and cherry tomatoes drizzled with balsamic vinegar.