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Roast Root Veg & Goat's Cheese Frittata
Seasonal root veg are one of winter's wonders. In this oven-baked omelette you'll find a combination of sweet parsnip, beetroot and carrot, with a touch of thyme and an indulgent dollop of goat's cheese.
Ingredients
- 1 onion
- 200g parsnips
- 200g carrots
- 100g beetroot
- A handful of fresh thyme
- 6 eggs
- 100g soft goat's cheese
- Green salad, to serve
Prep: 15 mins | Cook: 55 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Peel the thickly slice the onion. Trim and peel the parsnips and carrots, then slice them in half and chop them into chunks around 1cm-thick. Trim and peel the beetroot then slice them into wedges.
2. Lay the thyme sprigs on the baking tray, keeping a sprig back for later, then scatter over the veg. Drizzle 1 tbsp olive oil over the veg and season with salt and pepper. Slide the dish into the oven and roast the veg for 25 mins till tender all the way through and lightly charred.
3. While the veg roast, break the eggs into a bowl and season with a pinch of salt and pepper. Whisk together till well combined.
4. When the veg are tender when pierced with a knife or skewer, take the tray out of the oven. Lift the veg off the tray and add them to a 1½-2 ltr ovenproof dish. Pick the leaves off the remaining thyme sprigs and add them to the beaten eggs. Whisk a few times to combine. Pour the beaten eggs over the veg. Dot over the goat’s cheese and slide the dish back into the oven for 20-25 mins till the frittata is set and golden brown.
5. When the frittata is set, take it out of the oven and let it rest for a few mins. Serve the frittata in slices with green salad on the side.
6. Tray Or Dish?
Using a baking tray to roast the veg, then transferring them to a dish ensures you get tender veg with deliciously caramelised edges. You can roast them in the dish, but because they will be crowded together they will steam rather than roast, so they will be soft and a little wet.
Using a baking tray to roast the veg, then transferring them to a dish ensures you get tender veg with deliciously caramelised edges. You can roast them in the dish, but because they will be crowded together they will steam rather than roast, so they will be soft and a little wet.
7. No Stains, All Gains
Beetroot likes to stain everything a cheerful purple colour, which is pretty but also annoying. When you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.
Beetroot likes to stain everything a cheerful purple colour, which is pretty but also annoying. When you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.
8. Love Your Leftovers
The cooked frittata will keep for up to 2 days in the fridge and it’s best eaten cold the next day.
The cooked frittata will keep for up to 2 days in the fridge and it’s best eaten cold the next day.
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