1 large parsnip, diced
1 tablespoon olive oil
¼ cup chopped red onion
1/3 cup frozen peas, defrosted
6 whole eggs plus 4 egg whites, beaten
¼ cup grated gruyere cheese
2 tablespoons cilantro
1. Steam parsnips over simmering water until just tender, about 10 minutes.
2. Heat oil in a large skillet. Add red onions, and cook over medium heat, stirring frequently, until just cooked through and translucent. Add parsnips and peas, cook about 1 minute. Add eggs, and cook until almost set, stirring constantly.
3. Remove from heat, stir in cheese to melt; transfer to a serving bowl, and sprinkle with cilantro.