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ROASTED ROOT VEGETABLE FRITTATA

  • 5.0 Star
    rating
  • Timer Prep 15 min
    Cook 46 min
  • Chart 390.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Cut the parsnip into 2cm chunks. Do not peel the beetroot. Cut them each into 8 wedges. Cut the carrots into 2cm chunks. Thinly slice the onions. Grate the mature Cheddar.

Method

  1. 1 Heat the oven to 200°C/400°F/gas 6 (180 ̊C for fan ovens).
  2. 2 Put the parsnips, beetroot and carrot in a roasting tin. Drizzle with one-third of the oil, scatter with the thyme and season. Roast in the oven for 30 minutes until tender.
  3. 3 Meanwhile, heat half of the remaining oil in one 20cm frying pan per frittata being made. Gently cook the onion for 10-12 minutes, until it is softened and lightly golden. Remove from the pan and set aside.
  4. 4 In a large bowl, lightly beat the eggs with a whisk.
  5. 5 Add the onion, two-thirds of the roasted vegetables and three-quarters of the cheese. Season and stir to combine.
  6. 6 Heat the remaining oil in the frying pan and pour in the egg mixture. Cook over a very low heat for 10-12 minutes or until the egg mixture is set on the bottom.
  7. 7 Heat the grill to medium hot.
  8. 8 Add the remaining vegetables to the pan, then sprinkle with the rest of the cheese. Place under the grill for 3-4 minutes until completely set.
  9. 9 Remove from the heat and leave to stand for 5 minutes.
  10. 10 Cut the frittata into wedges and serve with a crisp green salad.

1 Review

  • Barbara Starkey

    Made this today as part of our twice a week eating vegetarian. Hubby enjoyed it but did add Croquette potatoes, grilled tomatoes and peas as sides or think we would have still been hungry.

  • Average per serving
  • Calories 390.0kCal
  • Fat29.6g
  • Saturated9.9g
  • Salt0.82g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg