Preheat oven to 425º. Place squash and turnip pieces in an 8×8? (or smaller — as long as they fit) baking dish, and drizzle with 1 Tbsp of the oil. Add salt and pepper to taste, toss to coat, and bake for about 25 minutes, or until the pieces are tender. Remove from the oven (this can be done ahead, and refrigerated until ready to finish).
Meanwhile, heat another Tbsp olive oil in a medium skillet over medium heat. Sauté the onion until tender but not brown, about 6 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the parsley, sage, and cooked squash/turnip mixture (keep your original baking dish handy; no need to wash it), and stir to mix well. Remove from heat, and season with salt and pepper to taste.
In a medium bowl, lightly beat together the eggs and milk with 1/4 tsp salt and pepper to taste. Pour the squash/turnip mixture back into your baking dish, and pour the egg mixture on top. Top with grated parmesan, return to the oven, and bake another 15-20 minutes, until the top is golden brown and the eggs are set. Serve warm.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 146 (62%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 535.3mg||165 %|
|Sodium 285.7mg||10 %|
|Potassium 208.7mg||5 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.8g|
|Protein 18.8g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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