oven roasted roots frittata

I got HFW’s Veg book for xmas & it looks great, here’s an easy oven frittata. Being able to chop the veg when convienient & then just bunging it all in the oven is great for when the kids are around.


  • 600g mixed winter veg e.g. onions, shallots, carrots, squash, parsnip, celariac, beetroot, potatoes
  • 1 large garlic clove, crushed
  • 3 tbsp rapeseed or olive oil
  • 7 large or 8 medium eggs
  • 2 tbsp dried mixed herbs e.g. parsley, chives, thyme
  • 20g grated cheese
  • freshly ground pepper
  1. preheat the oven to 190C
  2. prepare the veg, everything should be in roughly 2cm cubes
  3. put all the veg into an oven proof dish, with the oil & the garlic and mix well
  4. roast for about 40mins, stirring half way until all the veg are tender & starting to caramelise
  5. beat the eggs together with the chopped herbs
  6. grate the cheese
  7. take the dish out of the oven, pour in the eggs & scatter over the grated cheese
  8. return the dish to the oven for 10-15min until the egg is set & the top is beginning to brown (put the grill on if you want it to brown more)
  9. Leave to cool for a few minutes, then slide out onto a chopping board & cut up into pieces

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Main Meal, Vegetarian

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