Ingredients (Serves 4-6)
600g mixed winter veg such as
shallots or onions, carrots, pumpkin or squash,
parsnip, celeriac, beetroot, potatoes
1 large garlic clove finely chopped
3 tablespoons of rapeseed or olive oil
7 large or 8 medium eggs
A handful of mixed herbs such as
curly parsley, chives, and thyme finely chopped
About 20g Parmesan or other well-flavoured hard
Sea salt and freshly ground pepper
Pre-heat the oven to 190 degs gas mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2-3cm cubes; peel parsnip and celeriac and beetroot and cut into 1-2cm cubes; cut potatoes into 1-2cm cubes.
Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.
Beat together the eggs and the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill you can use that to accelerate the browning of the top. Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold. Perfect lunchbox fare.
From :River Cottage Veg Everyday. Hugh Fearnley-Whittingstall