Once again we have been searching for ways to use the great seasonal vegetables we get every week and this idea came from the farm itself. It uses any mixture of fall root veggies and is quick and easy to make. It’s the celeriac that adds a little kick to this, although you can also serve it with a bit of tabasco if you want to enhance that.
For a single skillet serving of 2-4 people you’ll need, x1 small red onion (chopped), x1 medium potato (diced), x1 medium carrot (peeled and diced), 1/2 medium parsnip (peeled and diced), about 1/2 cup celeriac (peeled and diced), 2-3 sprigs of fresh thyme (pinch off leaves and discard stems), x5 eggs, 1/3 cup milk, 1-2 Tbsp grated parmesan cheese, 1-2 Tbsp grated Italian cheese (we used mozzarella, provolone, asiago, but any freshly grated cheese will do) salt, pepper, 1 Tbsp coconut oil, 1/2 Tbsp vegetable or sunflower oil and x1/2 Tbsp unsalted butter.
Preheat the oven to 375 and use a skillet you can safely place into the oven.
Heat the coconut and veg oil in the pan over medium heat and add the chopped onion. Stir well to coat and cook until just beginning to soften – about 2 mins. Add all of your chopped root vegetables and thyme to the pan along with a good grinding of black pepper and a pinch of salt. Stir well and cook over medium heat, stirring occasionally, until starting to brown and soften – about 5-8 mins. About halfway through add the butter to loosen up the mixture.
Meanwhile, in a bowl whisk together the eggs, milk, grated parmesan and a little salt and pepper.
Once all of root veggies are cooked turn off the heat to the skillet and pour the egg mixture evenly over the top. Sprinkle the grated Italian cheeses evenly over the top and place the whole skillet in the pre-heated oven.
Bake for 8-12 mins until just beginning to get firm.
Serve with toast and jam and enjoy the fall colors.