50
/
Ready in:
1
hour
Serves:
4
Ingredients:
- 2
medium parsnips,
peeled and cut into 2 cm
chunks
- 2
medium beetroot,
unpeeled and each cut
into 8 wedges
- 1
medium carrot, peeled
and cut into 2cm chunks
- 3
tbsp olive oil
- 4
sprigs fresh thyme
leaves only, or ½ tsp
dried thyme
- 1
onion, thinly sliced
- 6
large free range eggs
- 100
g mature Cheddar,
grated
Method:
1)
Heat the oven to 200°C/400°F/gas 6 (180˚C for fan
ovens). Put the parsnips, beetroot and carrot in a roasting
tin. Drizzle with 1 tbsp oil, scatter with the thyme and
season. Roast in the oven for 30 minutes until tender.
2)
Meanwhile, heat 1 tbsp oil in a 20cm frying pan. Gently
cook the onion for 10-12 minutes, until it is softened and
lightly golden. Remove from the pan and set aside.
3)
In a large bowl, lightly beat the eggs with a whisk. Add
the onion, two-thirds of the roasted vegetables and three-
quarters of the cheese. Season and stir to combine.
4)
Heat the remaining oil in the frying pan and pour in the
egg mixture. Cook over a very low heat for 10-12 minutes
or until the egg mixture is set on the bottom. Heat the grill
to medium hot.
5)
Add the remaining vegetables to the pan, then sprinkle
with the rest of the cheese. Place under the grill for 3-4
minutes until completely set. Remove from the heat and
leave to stand for 5 minutes. Cut the frittata into wedges
and serve with a crisp green salad.
Per serving:
390
calories, 29.6g fat (9.9g saturated),
0.82
g salt.