Roasted Roots Frittata

For those who don’t live in the UK we’ve had snow over the past week and quite a bit of it too which is an event here that generally brings our transport systems to a standstill.  Even when it’s forecast we don’t seem to believe it and then when it actually happens we react like a rabbit caught in the head lights.  As a commuter I am pretty ambivalent about snow.  I see it first as a huge inconvenience and only second as something really quite beautiful.  Sadly the beauty doesn’t last long.  We’re in the slightly melted grey sludge phase now where pavement walking has become a dangerous sport.  When we ventured out in our wellington boots to the market on Saturday I was pleased to see that the world hadn’t completely stopped turning and that the market had managed to open.  I couldn’t resist buying a bunch of purple carrots, ever the one to be charmed by an unusual looking vegetable.  I feel like I’ve been all about the roasted roots lately and here I go again.  This hearty frittata brought a much needed ray of sunshine to the wintery weather and it sort of looks like a big yellow sun too.  It’s another way to make the best of the seasons vegetables.

 

Recipe adapted from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall

Serves 2-3

Mixed winter veg, I used the following: 2 parsnips, 1 large carrot, 1 beetroot, 1 large shallot

1 small garlic clove, finely chopped

Olive Oil

4 large free range organic eggs

Fresh herbs chopped (I used thyme)

10g hard goat’s cheese or other well flavoured hard cheese, grated.

Notes: You can make the whole thing in a roasting dish.  I roasted my vegetables first and then transferred them to a 9 inch (22cm) skillet which I preheated.

Preheat the oven Gas Mark 5, 190°C, 375°F

Peel and slice your vegetables in to chunks about 1-2cm in size.  Place the vegetables and garlic on a baking tray and toss in olive oil.  Roast for about 35-40 minutes turning half way through until they are beginning to brown and caramelise.

Meanwhile beat the eggs with the herbs and season with salt and pepper if you like.  Transfer the vegetables in to a preheated skillet or use the oven dish you roasted them in if it is the right size.  Pour the egg mixture over the vegetables and scatter with the grated cheese.  Return to the oven for 10-15 minutes until the egg is set and the top is starting to brown.  I finished this off under the grill to get a nice even brown top.  Serve warm or cold.