This baked frittata is a great way to use often overlooked root vegetables, just try to roughly chop them to the same size. Use Quorn pieces instead of tofu if you prefer.
pack tofu, we used The Tofoo Co Naked tofu, cut into 2cm (3/4in) pieces
10
medium eggs
Large handful parsley, roughly chopped
150g
cherry tomatoes
Mixed salad leaves, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a rough 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, making sure the parchment hangs over the edges to make removal easier.
Step 2Toss the beetroot, parsnips and swede in the oil, 2tbsp of the harissa and plenty of seasoning. Empty into the lined tin, spreading to an even layer. Roast for 35-40min, turning half way through, until nearly tender. Add the onions and roast for a further 20min.
Step 3Toss the tofu in the remaining 1tbsp harissa paste. When the vegetables have had their time, lower oven to 180°C (160°C fan) mark 4. Beat eggs with some seasoning and the parsley. Pour into the tin and dot around the harissa and cherry tomatoes. Cook for about 15min, until the egg is set. Lift on to a board using the parchment paper and scatter over the mixed leaves. Serve.
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