INGREDIENTS:

½ medium sweet potato, grated (1-1/3 cup) 1 large parsnips, peeled and grated (1 cup) ½ medium crown broccoli, grated (1-1/3 cup) 8 eggs ¼ teaspoon sea salt 1-1/2 teaspoons yellow curry powder 1 cup jack cheese, grated

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Oil a 10-inch cast iron skillet or 8" x 8" casserole dish. Whisk the eggs in a large mixing bowl. Add the grated vegetables, salt, and curry powder. Stir well to combine. Pour the egg/vegetable mixture into the prepared cast iron skillet and sprinkle with cheese. Place on the center rack of the oven and bake for 20 to 25 minutes, until the frittata tests clean. Note: Your bake time may be slightly longer if you use a glass casserole dish. Remove frittata from the oven and allow it to cool for 5 to 10 minutes before cutting into it. Serve heaping portions with hot sauce, salsa, guacamole, sour cream, etc.