For 4 people you will need:
A variety of root vegetables ~ I use about 250gs each ofPotato, peeled and slicedPumpkin Peeled and slicedCarrot Peeled and slicedParsnip peeled and slicedBeetroot peeled and sliced4 or more cloves of garlic ~ don’t bother peelingSplash of Extra Virgin Olive OilA bunch of English spinach or Asian greens washed and sliced upAsparagus is available.Fresh RosemaryFeta cheese – about 150g5 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!