Sous Vide Fall Vegetable Frittatas
When made in the Anova Precision Cooker, frittatas will never turn out curdled or soupy and the egg mixture will set perfectly every time. I've made these frittatas in small canning jars for efficiency and ease of serving.
Pro-level cooking techniques made simple.
Ingredients for 5
1 tablespoon (15 mL) extra virgin olive oil
1 medium onion (188 grams), chopped
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
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC). Generously grease five half-pint canning jars with nonstick oil spray or butter.
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.
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.
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.
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).
Place the jars in the water bath and set the timer for 1 hour.
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.