Roasted roots frittata

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
  • 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