Rosemary root veg frittata recipe

Name: Rosemary root veg frittata
Yield: Serves 4
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

Created by The Tesco Recipes 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
Dairy-free
Vegetarian
Healthy

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
750g potatoes, cut into thin rounds
£1.32
£0.66/kg
Tesco Carrots Loose
250g carrots, cut into thin batons
£0.11
£0.69/kg
Tesco Parsnips Loose
Aldi Price Match
1 parsnip, peeled and cut into 2cm chunks
£0.22
£1.48/kg
Tesco Brown Onions Loose
Aldi Price Match
1 onion, cut into 2cm chunks
£0.11
£0.95/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
10g fresh rosemary, leaves picked and finely chopped
£0.50
£25.00/kg
Tesco Large Free Range Eggs 6 Pack
6 large eggs
£2.10
£0.35/each
H.W. Nevill's Medium Sliced Wholemeal Bread 800g
Aldi Price Match
2 wholemeal bread slices, whizzed to fine crumbs
£0.55
£0.69/kg
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Green Beans 220G
Aldi Price Match
220g pack green beans
£0.85
£3.86/kg

Method

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.
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.
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.
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.

See more Vegetarian recipes

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.