Mario Batali: Parsnip Frittata with Chives and Pecorino
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper, to taste
Preheat the oven to 425 F.
In a 12-inch ovenproof nonstick sauté pan, heat the oil over medium-high heat until smoking. Add the parsnips and cook until they are very soft and golden brown, 8 to 10 minutes.
Meanwhile, mix the eggs, cheese and chives in a bowl, and season with salt and pepper.
Pour the egg mixture into the sauté pan and cook for 3 to 4 minutes, pulling the sides in with a wooden spatula to distribute raw egg around the pan, until the center is curd-like but still wet. Place the pan in the oven and bake for 8 to 10 minutes, until just cooked through.
Invert the frittata onto a warmed serving platter, cut it into wedges, and serve.
(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo. In this column, Mario answers questions submitted via social media and by people he encounters daily in Downtown Manhattan. Keep asking!)
