Oven-roasted roots frittata from River Cottage Veg: 200 Inspired Vegetable Recipes (page 234) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on November 24, 2024

    This was good and I would make again. It isn’t quick, but it is easy and uses just one pan. I used shallots, carrots, parsnip and potato. I wasn’t crazy about the parsnip here. I would use peppers or broccoli next time. The recipe is very adaptable to what you have. If using other vegetables I would stagger adding to the pan to adjust the cooking time. I used an 9 inch cast iron skillet. This doesn’t serve 6. 4 at the most. My husband ate a third of it for dinner.

  • Zosia on September 14, 2014

    This one takes a while to make since the vegetables must be roasted first but I do appreciate that the frittata is baked in the same pan afterwards. I used what I had on hand - which is the purpose of this particular recipe - but was glad that I included potatoes which helped balance out the sweetness of some of the other vegetables.

  • lorcalon on August 24, 2012

    Delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.