River Cottage Roots Frittata

About 600g mixed winter veg – onions, carrots, squash, parsnips, celeriac, beetroot, potatoes etc
1 large garlic clove, peeled and finely chopped
2 tbsp grapeseed or olive oil
8 medium eggs
1 tbsp finely chopped mixed herbs, such as curly parsley, chives and thyme
Salt and black pepper
About 25g mature hard cheese, grated

Heat the oven to 190C (170C fan). Prepare your chosen veg, chop finely and place in a large oven dish. Add the garlic and oil, season, then toss to coat. Roast for about 40 minutes, stirring once halfway, until all the veg is tender and just starting to caramelise in places.

Meanwhile, beat the eggs with the chopped herbs and some salt and pepper.

Remove the vegetable dish from the oven, pour the whisked eggs all over the top and scatter the cheese over the surface. Return to the oven for 10-15 minutes, until the egg is set and the top is starting to colour. (If your oven has a grill setting, you can use it to accelerate the browning of the top.)

Leave to cool slightly, then slide the frittata out on to a plate or board, and serve warm or cold.

Recipe adapted from BBC Food.