Root vegetable and gruyere frittata
Aug
LUNCH/DINNER
Root vegetable and gruyere frittata
- 400 gr Roasted Root vegetables
- 12 eggs
- milk a splash
- 2 tbsp refined rapeseed or olive oil
- 120 gr grated gruyere cheese
- 1 tbsp parsley
- black pepper a pinch
Tips/Notes
Tips/NotesBASE FOR OTHER RECIPIES
This frittata is particularly good the day after, eaten cold in a sandwich or wrap with some rocket leaves and a smear of mayonnaise for the grown-ups.
METHOD
1. Ensure you have a good mix of root vegetables: carrots, sweet potatoes, parsnips, potatoes including some onions and a couple of garlic cloves.
2. You can use leftover roasted vegetables or make a new batch. If making a new batch, preheat your oven to 180C. Scrub the vegetables well but don’t peel them and chop in 1.5cms cubes (more or less). Peel and quarter the onions and smash the garlic cloves on a cutting board with the side of a knife.
3. Line a baking tray with parchment to avoid having to scrub the pan afterwards and put your vegetables in, add a good glug of regular olive oil, mix them all up a bit with your hands, add salt and pepper and maybe some herbs like rosemary and sick in the oven for 30 to 45 minutes.
4. I prefer not to use extra virgin olive oil for roasting and frying because its smoke point is lower than refined, so it becomes rancid and releases harmful free-radicals more quickly than other oils. I tend to use regular olive oil or rapeseed oil which have smoke points of around 200C.
5. If using leftover vegetables, chop them into 1.5 cm cubes as if they are too large, the egg mixture will be harder to set. Squeeze the garlic cloves out of their skins and mash them. Heat up the oil in an over proof frying pan large enough to hold all the ingredients.
6. Beat the eggs, splash of milk, finely chopped parsley and black pepper in a large bowl and gently mix in the root vegetables. Pour the egg and vegetable mix onto the frying pan, stirring the centre a bit for the first couple of minutes to help the egg set faster. Cook on a medium heat for about 10-15min, remove from the hob and sprinkle with the cheese before putting it in the hot over for another 15-20 minutes until set to your taste. Serve with a green salad and wholemeal crusty bread.
VARIANTS
You can add a few tender spinach leaves to the root vegetables to add colour and flavour.
Use basil instead of parsley and a few pine nuts or a spoonful of pesto sauce for a more Italian taste.
Serve with Ciabatta and a green salad with olives and sundried tomatoes
You could experiment with other types of cheese; I quite like it with some creamy goats cheese torn on top just before hitting the oven.