Oven Roasted Root Frittata


by Louise Oliver

Frittatas are a great way to serve vegetables and winter veg is no exception. Use whatever combination of veg you have, the only piece of advice is that it does benefit from the addition of some kind of onion in the mix. This recipe from Hugh Fearnley-Whittingstall is completely cooked in the oven so requires little attention.

Serves 4-6


About 600g mixed winter veg, such as onions, carrots, beetroot, celeriac, parsnip, potatoes, pumpkin
thyme, finely chopped
1-2 garlic cloves, finely chopped
3 tablespoons of oil
7 large or 8 medium eggs, at room temperature
A good handful of mixed herbs, such as parsley, chives, finely chopped
About 20g hard cheese grated
Salt and freshly ground pepper


Preheat the oven to 190ºC/ Gas mark 5. Prepare your chosen vegetables: peel parsnip, celeriac and beetroot and cut into 1-2cm cubes, cut potatoes into 1-2cm cubes, peel onions and quarter or thickly slice, peel carrots and cut into 5mm slices.

Using an ovenproof dish, roughly 23cm square, put all the veg in alongside the garlic and oil and plenty of seasoning. Toss them together well. Roast for around 35- 40 minutes, stirring halfway through, until the veg are all tender and starting to turn golden in places.

Beat the eggs together with your chopped herbs and some more seasoning. Take the dish from the oven and pour the egg evenly over the veg and scatter over the grated cheese. Return the dish to the oven for another 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 speed up the browning of the top.

Leave the dish to cool slightly, then slide the frittata out on to a plate or board. Then it can be served warm or cold and is perfect for your lunch box.