Artichoke, parsnip and parmesan frittata

Instructions

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.