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Oven-roasted roots frittata

Serves 4-6

Ingredients:
About 1 1/3 lbs mixed winter vegetables such as shallots or onions, carrots, squash or pumpkin, parsnips, celery root, beets and potatoes

1 large garlic clove, finely chopped

3 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

7 or 8 medium eggs at room temperature

A handful of mixed herbs such as curly parsley, chives and thyme, finely chopped

3/4 ounce Parmesan, hard goat cheese or other well-flavored hard cheese, grated

 

Preheat oven to 375 degrees F. Prepare your chosen veggies:cut onions into quarters or thick slices, peel carrots and cut into 1/4 inch slices, Peel squash or pumpkin, seed, and cut into inch cubes, peel parsnips, celery root and beets and cut into 1/2 inch cubes, cut potatoes into 1/2 inch cubes.

Put all the vegetables into an ovenproof dish, about 9 inches square(best to use a ceramic or cast iron dish for even heat). Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the vegetables are all tender and caramelized in some places.

Beat the eggs together with the chopped herbs and some salt and pepper. Remove dish from the oven, pour evenly over the vegetables and scatter over the grated cheese. Return to the oven for 10 to 15 minutes, until the egg is all set and the top is starting to color. If your oven has a broiler, you can use that to accelerate the browning of the top once the eggs have set.

Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold.

 

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