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| Serves 4 - 6 |
Prep 10 mins |
Cooking 1h 15 mins |
Easy |
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My rating |
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Ingredients |
About 600g mixed winter veg: onions, carrots, squash, parsnips,
celeriac, potatoes etc
2 tbsp olive oil
8 medium eggs
1 tbsp finely chopped mixed herbs, such as curly parsley, chives
& thyme
Salt and black pepper
About 25g mature hard cheese, grated
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Heat the oven to 190C/170C
fan/375F/gas 5. Prepare your chosen veg: peel onions and
thickly slice; peel carrots and cut into 2-3mm-thick slices;
peel and deseed squash, then cut into 3-4cm cubes; peel
parsnip & celeriac , and cut into 2-3cm cubes; cut potatoes
into 4cm cubes.
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Put all the vegetables in an
oven dish about 23cm square. Add the oil, season, then
toss to coat. Roast for about 40 - 50 mins, stirring once
halfway, until all the veg is tender and just starting to
caramelise in places.
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Meanwhile, beat the eggs with
the chopped herbs and some salt and pepper.
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Remove the vegetable dish from
the oven, pour the whisked eggs all over the top and
scatter the cheese over the surface. Return to the oven
for 10-15 minutes, until the egg is set and the top is
starting to colour. (If your oven has a grill setting, you
can use it to accelerate the browning of the top.)
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Leave to cool slightly, then
slide the frittata out on to a plate or board, and serve
warm or cold.
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DAILY
DINNERS 
