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Rosemary root veg frittata recipe

Rosemary root veg frittata recipe

2 ratings

Created by The Tesco Real Food team

Roasting root veggies takes this frittata to a new level and packs in 2 of your 5-a-day! Make ahead and freeze or enjoy leftovers for lunch the next day. See method

  • Serves 4
  • Takes 1 hr
  • 470 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 750g potatoes, cut into thin rounds
  • 250g carrots, cut into thin batons
  • 1 parsnip, peeled and cut into 2cm chunks
  • 1 onion, cut into 2cm chunks
  • 2 tbsp vegetable oil
  • 10g fresh rosemary, leaves picked and finely chopped
  • 6 large eggs
  • 2 wholemeal bread slices, whizzed to fine crumbs
  • 1 garlic clove, crushed
  • 220g pack green beans
2 of your 5-a-day and high in vitamin A

Each serving contains

  • Energy

    1975kj
    470kcal     24%

  • Fat

    18g 25%

  • Saturates

    3g 17%

  • Sugars

    12g 13%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 50.8g Protein 21g Fibre 11.5g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Add the potatoes, carrots, parsnip and onion to a roasting tray with 1½ tbsp oil and two-thirds of the rosemary. Season, toss, then roast for 30-35 mins, stirring halfway, until golden and cooked through.
  2. Line a 25 x 35cm roasting tin with baking paper. Beat the eggs. Once the veg is cooked, reduce the oven to gas 4, 180°C, fan 160°C. Transfer the veg to the lined tin, pour over the beaten egg, then bake for 20-25 mins until the frittata is just set.
  3. Meanwhile, heat the remaining ½ tbsp oil in a frying pan over a medium-high heat and fry the breadcrumbs for 3-4 mins until crispy. Add the garlic and remaining rosemary and fry for a further 1-2 mins until aromatic, stirring regularly. Drain on kitchen paper and set aside to crisp up.
  4. When the frittata is nearly ready, simmer the beans in boiling water for 3-4 mins until tender. Drain and season, then transfer to a bowl; top with some of the breadcrumbs. Serve alongside frittata slices with extra breadcrumbs to sprinkle over.

Freezing and defrosting guidelines

Freeze frittata only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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