top of page
Screen Shot 2016-01-20 at 4.48.25 PM.png
Parsnip & Asparagus Herb Frittata
Recipe featured in the Intuitive Cooking and Eating Summit



  • 2 tablespoons unsalted butter, or 2 tablespoons coconut oil

  • 10 medium asparagus spears, fibrous ends removed, cut into 1-inch angled pieces

  • 2 small-medium parsnips, thinly sliced into round pieces

  • ½ -medium onion, peeled and thinly sliced, or cut into any desired shape (you can even use green onions)

  • 6 large eggs

  • 6 tablespoons grated parmesan cheese

  • 1/2 cup soft goat

  • 2 teaspoons tablespoons honey

  • ½ cup milk

  • 3 tablespoons minced fresh rosemary, plus extra for garnish

  • 2 teaspoons dried thyme

  • Pinch of Himalayan sea salt and black pepper


 1. Preheat the oven to 350 degrees F.

 2. Prepare all vegetables. Slice the parsnip into thin round slices using a mandolin or sharp knife.

 3. In a 10-inch skillet, melt 1.5 tablespoons butter over medium heat. Add asparagus, onion and parsnips. Cook until   tender, about 5 minutes, stirring/tossing occasionally. Arrange vegetables into an even layer in the pan and remove   from heat.

 4. Crack the eggs into a separate bowl, add 4 tablespoons Parmesan cheese, the herbs, milk, and a pinch of salt and   pepper, whisk until well blended and frothy. Pour over the vegetables in the pan and return to the stovetop over   medium heat.

 5. As the mixture cooks and becomes firm around the edges, loosen the edges from the skillet using a heatproof   spatula, this will allow the uncooked eggs to flow underneath. Continue to cook for another 2-3 minutes.

 6. Sprinkle the remaining Parmesan cheese over the top of the frittata and transfer to the oven on the top rack. Bake   until the egg mixture has completely set through – about 7 more minutes. Remove from the oven BE CAREFUL OF   THE HOT PAN HANDLE. Give the pan a shake, if the center of the egg mixture jiggles, return to the oven for another   2 minutes, or until the middle is set.

 7. Loosen the frittata from the skillet using a heatproof spatula. Whip together the goat cheese and honey and lightly   smother the top of the frittata with the goat cheese and honey mixture. Sprinkle with remaining herbs for garnish.   Slice in triangles like a pie and serve warm.

bottom of page