Roasted root vegetable frittata

Preparation

Cut the parsnip into 2cm chunks. Do not peel the beetroot. Cut them each into 8 wedges. Cut the carrots into 2cm chunks. Thinly slice the onions. Grate the mature Cheddar.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180 ̊C for fan ovens).
2. 2 Put the parsnips, beetroot and carrot in a roasting tin. Drizzle with one-third of the oil, scatter with the thyme and season. Roast in the oven for 30 minutes until tender.
3. 3 Meanwhile, heat half of the remaining oil in one 20cm frying pan per frittata being made. Gently cook the onion for 10-12 minutes, until it is softened and lightly golden. Remove from the pan and set aside.
4. 4 In a large bowl, lightly beat the eggs with a whisk.
5. 5 Add the onion, two-thirds of the roasted vegetables and three-quarters of the cheese. Season and stir to combine.
6. 6 Heat the remaining oil in the frying pan and pour in the egg mixture. Cook over a very low heat for 10-12 minutes or until the egg mixture is set on the bottom.
7. 7 Heat the grill to medium hot.
8. 8 Add the remaining vegetables to the pan, then sprinkle with the rest of the cheese. Place under the grill for 3-4 minutes until completely set.
9. 9 Remove from the heat and leave to stand for 5 minutes.
10. 10 Cut the frittata into wedges and serve with a crisp green salad.