Recipe of the Week Winter Root Veg Frittata

An omelette or frittata is a great thing to put in to school lunch boxes instead of a sandwich and the beauty of it is that it can adapt to the seasons.  In the spring you can use new season spring greens, in the summer you can use courgettes and tomatoes, and then transition to root veg in the winter.  You can throw pretty much any combination of veg at this recipe and it will stand up to the abuse quite happily..  Couldn’t be simpler or more delicious – served hot or cold.

pic credit: fodmapeveryday




  • 500g mix of 4 or 5 different vegetables such as onions, carrots, squash, parsnip, beetroot and potatoes
  • 1 large garlic clove, finely chopped
  • 3 tablespoons olive oil
  • 7 large eggs
  • A handful of mixed herbs (e.g. parsley, rosemary and thyme), finely chopped
  • About 20g well-flavoured hard cheese, grated (cheddar or parmesan will do fine)
  • Sea salt and freshly ground black pepper




Preheat the oven to 190°C. Prep the veg: peel onions and thickly slice; peel carrots, parsnips, beetroot, spuds and squash and cut in to roughly equal chunks (about 2cm on average).  Put in an overproof dish, add the garlic, oil and plenty of seasoning and bake for about 40 minutes until the veg is tender. 


Beat the eggs together with the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10–15 minutes until the egg is all set and the top is starting to colour. Leave to cool slightly, then slide the frittata out on to a plate or board.