Oven-Roasted Roots Frittata Recipe

Ever find it difficult to stick to your daily serving of greens and vegetables? Not only are frittatas a delicious lunch-time meal, but they work with almost any filling you give them! Although this recipe better suits autumn/winter veggies, you can still experiment with your favourites for an irresistible midday snack.

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Ingredients

600g autumn/winter vegetables (shallots, onions, carrots, squash, pumpkin, parsnip, celery, beetroot, and potatoes for the filling).

1 large garlic clove (chopped)

3 tbsp olive oil

7-8 large eggs

Mixed herbs (parsley, chives, thyme)

20g Parmesan cheese

Sea salt and cracked pepper

Method

  1. Preheat the oven to 190ºC, and while that’s heating up peel the shallots or onions and slice into halves.
  2. Peel the carrots and cut into small slices, deseed the pumpkin/squash then cut into 2-3cm cubes. Do the same to the parsnip, celery, and beetroot before cutting the potatoes slightly smaller (1-2cm cubes).
  3. Load the vegetables into an oven-proof dish and garnish with garlic, olive oil, salt and pepper before tossing well. Roast for 30-40 minutes until the vegetables are tender and beginning to caramelise.
  4. Beat the eggs with a handful of chopped herbs, seasoning with salt and pepper. Pour the egg mixture over the vegetables, then carefully place the Parmesan cheese over the top. Cook for a further 10-15 minutes or until the egg starts to colour.
  5. Leave to cool, then transfer to a chopping board before cutting into thin slices.

Image and Recipe courtesy of The Telegraph