You can either use fresh veg or left overs for this recipe, I also add in other veg if I have it. This is great as it can be used for breakfast, lunch, dinner, hot or cold. For the frittata pictured I had the roasted veg as leftovers so fried leeks & added peas towards the end before putting into a dish and adding egg mixture.
Preheat the oven to 190°C/Gas Mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2–3cm cubes; peel parsnip, celeriac and beetroot and cut into 1–2cm cubes; cut potatoes into 1–2cm cubes.
Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 30 - 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.
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. Return to the oven for 10–15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill, you can use that to accelerate the browning of the top.
Leave to cool slightly, and then slide the frittata out on to a plate or board.
Stir ingredients in a large bowl (if time leave for a wee while for the juice to soak in) then spread onto a large baking tray and place in the oven for 25-30 mins until golden brown, stirring periodically to stop it sticking and allow even browning.
This can be used for breakfast, pudding or a snack with fruit & yoghurt or sprinkled on the top of stewed apples/rhubarb/plums.
TIP: Put a handful of frozen berries into a jam jar before you go to bed, next morning add natural yogurt & top with Muesli, screw on the lid – easy snack or lunchtime treat for work or school.