Roasted Root Vegetable Frittata

Directions

1. Pre-heat the oven to 400 degrees. Peel and dice the parsnips, carrots, and sweet potatoes into 1 inch pieces to make about 2 1/2 generous cups of root vegetables. Spread evenly on a parchment paper-lined baking sheet and toss with 1 1/2 tablespoons olive oil, 2 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper. Roast at 400 degrees for 25-35 minutes, or until easily pierced with a fork, turning halfway through the cooking time. Set aside.
2. After the root vegetables are cooked, reduce the oven temperature to 350 degrees. Place the two strips of thick-cut bacon on a baking sheet and bake for 20 minutes, turning midway, until crisp. Drain the bacon on a paper towel and allow to cool slightly before chopping into 1/4 inch pieces.
3. While the bacon cooks, prep the onions and leeks. Cut the tough, dark green ends and the root from the leeks and cut the remaining white and light green stalk in half lengthwise. Rinse thoroughly with water to remove any sand. Dice the onions into 1/4 inch pieces and the leeks into 1/4 inch strips. In a large sauté pan or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat and cook the leeks, onions, 1 1/2 teaspoons minced fresh thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until translucent, about 10 minutes.
4. Once the onions and leeks are softened, add the roasted root vegetables and cooked bacon to the sauté pan and stir to evenly combine. Spread the vegetable mixture in a 9 inch glass pie plate that has been coated in a light layer of non-stick spray.
5. Beat the eggs, 2% milk, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium mixing bowl. Pour the eggs over the vegetable mixture in the pie plate. The vegetables should be nearly, but not entirely covered.
6. Bake at 350 degrees for 35-40 minutes, or until the eggs are just set, the top of the frittata is lightly browned and puffed. Allow to cool about 5 minutes before serving.