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.
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
- Preheat the oven to 190ºC, and while that’s heating up peel the shallots or onions and slice into halves.
- 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).
- 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.
- 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.
- Leave to cool, then transfer to a chopping board before cutting into thin slices.
Image and Recipe courtesy of The Telegraph