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.