Sous Vide Fall Vegetable Frittatas

Name: Sous Vide Fall Vegetable Frittatas
Total time: 60 min
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

recipes.anovaculinary.com

Transform fall vegetables into an easy, healthy and foolproof frittata. It's only a matter of preparing vegetables and tossing them with an egg mixture in a few jars. (You can even use leftovers!)...

Keywords

Sous vide
Sousvide
water bath
immersion circulator

View full recipe on recipes.anovaculinary.com

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