Oven Roasted Roots Frittata

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190 degrees Celsius Prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel pumpkin, deseed and cut into 2-3cm cubes; peel parsnip and beetroot and cut into 1-2cm cubes, cut potatoes into 1-2cm cubes Put all veg in and oven proof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring half way through until the veg are all tender and starting to caramelise Beat the egs together with the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter the grated cheese. Return to the oven for 10-15 minutes until the egg is all set on too and starting to colour.