For 4 people you will need:

A variety of root vegetables ~ I use about 250gs each of
Potato, peeled and sliced
Pumpkin Peeled and sliced
Carrot Peeled and sliced
Parsnip peeled and sliced
Beetroot peeled and sliced
4 or more cloves of garlic ~ don’t bother peeling
Splash of Extra Virgin Olive Oil
A bunch of English spinach or Asian greens washed and sliced up
Asparagus is available.
Fresh Rosemary
Feta cheese – about 150g
5 free range Eggs ~ beaten until thick

Pre-heat oven to 200°c or 180° for a fan oven.

Toss all the prepared root vegetables and garlic with the oil and the finely chopped Rosemary in a baking pan and place in pre-heated oven for about 30 minutes. To stop the beetroot “bleeding” its colour bake them in a separate pan. They all can crisp but don’t overdo it. (If you prefer, the vegetables can just be diced, which will give a different finished look to the frittata when cut.)

While the vegetables are in the oven steam or microwave the green vegetables – drain the leaf vegetables and squeeze surplus water out of them. Grind black pepper through them.

When the roast vegetables are ready layer them in a lined dish. I squeeze the garlic paste out of the cloves and scatter through the vegetables. (I use a 20 cms square cake tin!) For effect layer them with contrasting different coloured vegetables ~ sprinkling the crumbled feta with the green leaf vegetables. Keep back the top layer then gently pour most of the egg mixture over the vegetables and gently press down to fill an air gaps ~ top with the remaining layer and pour the remaining egg mixture over.

Should be set and golden topped after about 35 minutes in the oven!