- 600g mixed veg, such as shallots,
squash, beetroot and potatoes - 1 garlic clove, finely chopped
- 3 tbsp rapeseed or olive oil
- 8 large Eggs
- Handful of mixed herbs such as chives
and parsley - 20g of hard goat’s cheese, grated
- Sea Salt and freshly ground pepper
- Serve with a green salad
- Preheat Oven to 190 c. Meanwhile, peel shallots and quarter, peel squash and quarter, cut beetroot into 1-2cm cubes, peel & cut potatoes into 1-2cm
cubes - Place veg in oven proof dish. Add garlic and oil, toss well. Roast for 40minutes until tender and caramelised.
- Beat eggs together with chopped herbs and season. Take dish from oven, pour over eggs evenly and scatter over the grated cheese. Return to oven for 10-15 minutes until the top is starting to colour.
- Leave to cool slightly, then slide frittata out of tray to serving plate or board. Serve warm or cold.