Provider Farm

From our fields, for your family

Roasted root fritatta

Never underestimate the power of a fritatta when you need to get a healthy dinner on the table and all you want to do is get a bag of burgers at a drive through window. Throw whatever you have in the fridge in and voila, dinner!
  • About 1-1/3 pounds mixed winter vegetables, such as shallots or onions, carrots, squash or pumpkin, parsnips, celery root, beets, and potatoes
  • 1 large garlic clove, finely chopped
  • 3 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • 7 large or 8 medium eggs, at room temperature
  • A handful of mixed herbs, such as curly parsley, chives, and thyme, finely chopped
  • 3/4-ounce Parmesan, hard goat cheese, or other well-flavored hard cheese, grated

Preheat the oven to 375°F. Prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 1/4-inch slices; peel squash or pumpkin, seed, and cut into 1-inch cubes; peel parnsips, celery root, and beets and cut into 1/2-inch cubes; cut potatoes into 1/2-inch cubes.

Put all the vegetables into ovenproof dish, about 9 inches square. add the garlic, oil, and plenty of sat and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the vegetables are all tender and starting to caramelize in places.

Beat the eggs together with the chopped herbs and some salt and pepper. Remove the dish from the oven, pour the egg evenly over the vegetables and scatter over the grated cheese. Return to the oven for 10 to 15 minutes, until the egg is all set and the top is starting to color. If your oven has a broiler, you can use that to accelerate the browning of the top once the eggs have set.

Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold.