Apparently the radishes I grew heard that we’re using them as a potato substitute and aspired to fit the job.

Here’s what I did with it. My fluffier version of a veggie frittata. Sorry there aren’t many measurements, I don’t really cook that way!

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Preheat oven to 425

In a ceramic coated castiron skillet I sauteed 6 monster radishes in half butter, half olive oil along with 2 cloves minced garlic, half an onion, and one head of chopped romanesco.

Salt, pepper, thyme, parsley, chives to taste.

Evenly distributed the veg on the bottom of the skillet.

Whipped up 6 egg whites until stiff, added in the yolks, approx. 4 tbsp heavy cream, 1 handful grated Mexican blend cheese (parmesan would be great, didn’t have any), 1 handful diced bacon and thoroughly mixed it all together.

Dumped the fluffy egg mixture on top of the veg, topped with a layer of cheese. Baked for 20-25 minutes until set.

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