Root Veggie Frittata

I'm definitely on a frittata kick. I've been making one every Sunday and then reheating it for breakfast each morning before work. Protein, veggies, deliciousness...not a bad combo. This week I branched out a bit and tried making it with some root veggies.

It started with some beautiful carrots from Earth Fare that ranged from light yellow to bright pink. Then add some chopped sweet and regular potatoes, and golden and regular beets. Also threw in the standard butter, garlic paste, and onion base and went to town. Mix in six eggs with heavy cream, Gruyere cheese, parsley, and sea salt and you've got one tasty breakfast!