I’m still not feeling 100% and the surprise cold spell this week prompted me to cook something comforting and decidedly autumnal so apologies, it’s not entirely in keeping with the season but it’s what I needed this week. I found this oven roasted roots frittata recipe whilst thumbing through my colleagues copy of River Cottage Veg.
I am also trying to be more inventive with left overs/lunches and this is great for using up leftover bits of veg. The original recipe suggests a combination any of the following but to definitely include some sort of onion:
shallots/onions, squash/pumpkin, carrots, parsnips, celeriac, beetroot, potatoes. I ended up using carrots, parsnip, sweet potato and red onion.
Approx 600g root vegetables, cut into approx 2cm cubes and onions thickly sliced
1 large garlic clove, finely chopped
3 tablespoons rapeseed or olive oil
7 large or 8 medium eggs
Handful of mixed herbs such as curly parsley, chives and thyme, finely chopped
20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, grated
Sea salt and freshly ground black pepper
Preheat the oven to 190c or gas mark 5.
Prepare your chosen veg by peeling and chopping to approx 2cm cubes and add to a large freezer bag with the oil and garlic. Twist the top of the bag to seal the air in and shake up the veg to mix and coat with the oil and garlic.
Tip into a heavy ceramic or cast iron ovenproof dish and season with salt and pepper. Roast for about 40 minutes to 1 hour stirring every 20 mins or so, until the veg ate tender and starting to caramelise in places.
Beat the eggs together with the chopped herbs and some more salt and pepper. Remove the dish from the oven and pour the egg mixture evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the eggs are set and the too starts to colour.
Leave to cool slightly then slice the frittata and serve with a mixed salad. Can also be eaten cold.