Guys, why have I never thought to put meat in a frittata?? What is wrong with me???

I went to visit my bestie in Dallas, since it had been way too long and I hadn’t met her bebe girl yet. I actually got to see my friend Hannah as well and her new little boy. Girls’ brunches are the best—look at those nuggets! They were quickly losing patience with us…

The day before, Kristine and I had a girls’ brunch with some other friends at her house. We didn’t want to go to a ton of trouble, but knew we’d all be starving so we needed to make hearty food. We also needed to make sure it was dairy-free since dairy seemed to upset the baby…and that does limit things a bit.

Finally we settled on French toast (with almond milk) and a frittata with goat cheese, which was deeeeelish! We basically made a “kitchen sink” frittata, meaning I cleaned out her fridge of veggies and just threw them all in there.

The surprise in this, besides the turkey sausage, is the parsnips. I feel like parsnips don’t get enough love. They’re sweeter than a potato, milder than a carrot, and easier to prepare than a turnip (ugh, peeling turnips is the worst). When sauteed or roasted, they caramelize into this delightfully nutty sweet crunchy awesomeness. We had some extras in the fridge because we made my shepherds pie with goat cheese carrot parsnip mash (amazeballs) the night before. I used the parsnips and onions as the base or “crust” of the frittata, then we also piled in more onions, spinach, and tomatoes, as well as the goat cheese and turkey sausage.

‘Nuff said.READ THE POST