Sous Vide Fall Vegetable Frittatas

Ingredients for 5

• 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

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Generously grease five half-pint canning jars with nonstick oil spray or butter.

• 

  Step 2

  Heat olive oil in a large skillet over medium-high heat. Add onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes. Stir in garlic and cook until aromatic, about 30 seconds.

• 

  Step 3

  Add rutabaga, carrots, parsnip, and butternut squash. Season with salt and continue to cook, stirring frequently, until vegetables are almost fully softened, about 10 minutes.

• 

  Step 4

  Add mushrooms and cook until softened, 3 to 5 minutes. Stir in parsley and pepper flakes. Divide mixture between the prepared jars and let cool to room temperature.

• 

  Step 5

  In a large liquid measuring cup, whisk together eggs and milk. Season with salt. Divide egg mixture between the jars with the vegetables. Wipe off sides and tops of jars using a damp towel. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).

• 

  Step 6

  Place the jars in the water bath and set the timer for 1 hour.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the jars from the water bath. Place on a cooling rack. Carefully remove the lids. Let frittatas cool for 5 minutes before serving.

Latest Comments