Gluten-free and relatively low in carbs, this filling brunch dish will warm you up on a cool morning.
1 large parsnip (about 1/2 lbs.), peeled and diced
1 Tbs. olive oil
1/4 cup chopped red onion
1/3 cup frozen peas, defrosted
6 whole eggs plus 4 egg whites, beaten
1/4 cup grated Gruyère cheese
2 Tbs. chopped Italian flat-leaf parsley
- Steam parsnips over simmering water until just tender, about 10 minutes.
- Heat olive oil in large skillet. Add red onions, and cook over medium heat, stirring frequently, until just cooked through and slightly translucent. Add parsnips and peas, and cook about 1 minute. Add eggs, and cook until almost set, stirring constantly.
- Remove from heat, stir in Gruyère cheese to melt; transfer to serving bowl, and sprinkle with parsley.
per serving: 232 cal; 16g pro; 13g total fat (4g sat fat); 12g carb; 286mg chol; 190mg sod; 3g fiber; 3g sugars
Related article:Parsnips Take Root