Recipe:

Roasted Carrot and Feta Frittata

Serves: 6

Ingredients:	Method:
3 medium carrots, peeled and diced 2 to 3 medium potatoes, peeled and diced 2 tsp olive oil 6 eggs, Ground black pepper, seasoning 100g Feta cheese	Place the diced carrots and potatoes onto a lined baking tray with the oil and season. Bake for 15 minutes in a preheated oven at 170˚C. Crack the eggs into a mixing bowl, season and whisk well. In a 9-inch oven-proof, non-stick frying pan, on a low heat, add the roasted carrots and potatoes and pour over the egg mixture. Allow this to cook gently for 5 minutes. Do not stir. Add the crumbled feta cheese on top and place into the oven at 155˚C for 20 minutes, or under a medium grill until the egg is set. To serve, slide the frittata out of the pan, cut into wedges and serve with a green salad.

Ingredients:

Method:

Place the diced carrots and potatoes onto a lined baking tray with the oil and season. Bake for 15 minutes in a preheated oven at 170˚C.
Crack the eggs into a mixing bowl, season and whisk well.
In a 9-inch oven-proof, non-stick frying pan, on a low heat, add the roasted carrots and potatoes and pour over the egg mixture. Allow this to cook gently for 5 minutes. Do not stir.
Add the crumbled feta cheese on top and place into the oven at 155˚C for 20 minutes, or under a medium grill until the egg is set.
To serve, slide the frittata out of the pan, cut into wedges and serve with a green salad.