What a great different way to enjoy the early spring abundance of eggs along with the solid staples of our root veggies! Thanks Donna for another great recipe idea.
4 C root vegetables (I used beets and carrots)
1 1/2 C Onions – chopped
1 clove garlic – crushed
Salt and pepper
1 Dozen eggs
1 C milk
2 1/4 C Breadcrumbs
Parmesan cheese, grated
Pre-heat oven to convection 375
Put a large roasting tin in the oven with about 2T lard.
Wash and chop (skins on) the root vegetables, into roughly 1″ chunks. Put them in a large bowl and toss them with S & P and thyme (to taste).
Tip veggies into hot lard and toss them to get a good coating. Roast for 45 minutes until tender.
Sauté the onions and garlic in lard until golden.
Mix the root veggies and onion mixture together and tip into a greased 9×13 (approx) pan.
Beat together the eggs, milk and 2 C breadcrumbs (I did it in a food processor). Then pour over the veggies.
Sprinkle 1/4 C breadcrumbs over the top, and finish with grated Parmesan, to taste.