Sous Vide Fall Vegetable Frittatas

Ingredients

• 1 tablespoon (15 mL) extra virgin olive oil
• 1 medium onion (188 grams), chopped
• Kosher salt
• 4 cloves garlic (15 grams), minced
• 1 small rutabaga (200 grams), peeled and diced
• 2 medium carrots (180 grams), peeled and diced
• 1 medium parsnip (140 grams), peeled and diced
• 1 cup peeled and diced butternut squash (132 grams)
• 6 ounces (170 grams) oyster mushrooms, trimmed and roughly chopped
• 1/4 cup (8 grams) fresh parsley leaves, minced
• Pinch red pepper flakes
• 5 large eggs
• 1/4 cup (60 mL) whole milk