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Spring Frittata Course: Breakfast, Main Dishes
Diet: Gluten-Free, Vegetarian

A frittata, an Italian-style flat omelet, is one of the world’s most perfect foods and is baked in a skillet (a well-seasoned cast iron skillet works great). It’s relatively inexpensive, quick-cooking and an efficient use for leftovers – not to mention equally delicious at breakfast, lunch, or dinner.

A frittata can make use of fully-cooked leftover vegetables like last night’s roasted potatoes or broccoli or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any additional ingredients that might extra release moisture into the eggs. Frittatas are like quiches without crusts, and that makes them ideal for a fast and simple breakfast or even a weeknight dinner. 


  • 2 cups parsnips, cubed (roughly 2 medium parsnips)
  • 2 cups fresh baby spinach
  • 1 small head of radicchio (ra-`di-ke-o)
  • ⅓ cup plain yogurt
  • ½ cup Cypress Grove Chevre – Ms. Natural®
  • 6 medium-large eggs
  • 1 Tablespoon butter
  • 2-3 Tablespoons extra-virgin olive oil
  • ½ teaspoon coarse sea salt
  • 2 Tablespoons water


  1. Heat oven to 400⁰.

  2. Measure out all ingredients. Wash baby spinach and let dry. Divide chevre cheese in half and set aside. Peel and cube parsnips.

  3. Add olive oil to a hot 8 inch cast iron pan. Add parsnips. Turn often so all sides brown. Cook until almost done (15-20 minutes).

  4. While parsnips are cooking, crack 6 eggs into a medium size bowl. Add the yogurt, half of the chevre, a ¼ teaspoon sea salt, cracked pepper and water. Whisk until well blended and set aside. 

  5. Add butter to center of pan then add baby spinach and fold into parsnips, cook 2-4 minutes or until spinach is wilted. (It will look like too much spinach, but it will wilt down quickly.)

  6. Remove pan from heat. Pour in egg mixture and stir lightly to evenly distribute ingredients. 

  7. Put pan in oven for 30 minutes. 

  8. While frittata is baking, thinly slice the radicchio and wilt in a separate pan with a little olive oil, 2-4 minutes. Set aside. 

  9. When frittata is done baking, remove from oven and let rest for about 5 minutes. Cut into six pie style sections. Set a spoon of wilted radicchio onto plate and nestle frittata piece on top of radicchio. Top with a spoonful of chevre, sprinkle with coarse sea salt and cracked pepper. Serve immediately.

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