Oven-roasted roots frittata from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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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

  • michalow on December 12, 2017

    This method of roasting the vegetables in the oven and then pouring the eggs on top directly into the hot pan is so convenient, I'll be making a lot more frittata. I used a mix of onions, potatoes, beets, celery root, and chard stems this time, and topped with swiss cheese. Adding 1/4 cup of milk to the eggs improves texture (makes the frittata less dense). Yum.

  • Melanie on September 29, 2016

    Great dish and incredibly no fuss - veggies are roasted and then the egg mixture is poured into the same pan and returned to the oven. Used carrots, pumpkin and onion.

  • lorcalon on August 24, 2012

    Delicious!

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