Celebrate Your Roots Frittata

 

Winter is the season to celebrate all those wonderful root vegetables that keep us going during the long food barren months….and they do indeed need celebrating, after all, mother earth has literally cocooned and fed these beautiful roots within the rich soil. This really simple but really yummy frittata makes the roots the stars! If you have any leftover vegetables from your Sunday roast they would work so well here! bb mandyxxx

 

Ingredients (serves 4-6)

 

600g mixed winter vegetables, e.g.; onions, carrots, beetroot, celeriac, parsnip, potatoes, pumpkin

1tbsp Sage finely chopped or 1 tsp dried.

1 garlic clove finely chopped

2 tablespoons of oil

8 eggs

large bunch of fresh parsley, finely chopped

25g grated cheddar cheese

Salt and pepper

 

Method

 

Preheat the oven to 190ºC

Prepare your vegetables: peel if needed and cut into 1-2cm cubes, peel onions and quarter.

Place all the vegetables in an ovenproof dish, roughly 23cm square, add the garlic, oil salt and pepper and the chopped sage. Toss all of the ingredients together in the dish coating them all with the oil.

Roast for around 35- 40 minutes, stirring halfway through, until the vegetables are all tender and starting to turn golden.

Beat the eggs together with your chopped parsley and some more seasoning.

Take the dish from the oven and pour the egg evenly over the vegetables and scatter over the grated cheese. Return the dish to the oven for another 15 minutes until the egg is all set and the top is starting to colour.

Leave the dish to cool slightly before you slide the frittata out on to a plate or board. Then it can be sliced, served warm or cold.