Roasted roots frittata
Ingredients:
6 eggs
6oz/150g potatoes
6oz/150g carrots
6oz/150g parsnips
6tbsp yoghurt
2 onions
2 cloves of garlic
1tbsp Dijon mustard
2tbsp chopped chives/parsley
3oz/75g mature cheddar or Parmesan cheese
Method:
- Preheat the oven to gas mark 7/220C
- Peel and dice the carrots, potatoes and parsnips
- Dice the red onion
- Chop the garlic
- Cover the bottom of a roasting dish with olive oil and place into the oven
- After a couple of minutes remove the dish from the oven and put in the potato and carrots
- After 10 minutes add the parsnips, onion and garlic
- Roast for a further 20 minutes until the vegetables are beginning to caramelize
- Turn the oven down to gas6/200C
- Beat the eggs with the yoghurt, mustard, a little salt and plenty of freshly ground pepper
- Line a 8”/25cm tart case with non-stick baking parchment and grease the baking parchment
- Cover the case with the roasted vegetables and pour over the egg mixture
- Grate the cheese
- Sprinkle with the chopped chives/parsley and the grated cheese
- Bake for 20-25 minutes until it is set
Original Source:
Izzy Silvester
