Parsnip, Red Onion, & Gruyère Scramble

Gluten-free and relatively low in carbs, this filling brunch dish will warm you up on a cool morning.
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Serves 4

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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

  1. Steam parsnips over simmering water until just tender, about 10 minutes.
  2. 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.
  3. 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

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