Roasted roots frittata

Ingredients: 
6 eggs
6oz/150g potatoes
6oz/150g carrots
6oz/150g parsnips
6tbsp yoghurt
2 onions
2 cloves of garlic
1tbsp Dijon mustard
2tbsp chopped chives/parsley
3oz/75g mature cheddar or Parmesan cheese
Method: 

• Preheat the oven to gas mark 7/220C
• Peel and dice the carrots, potatoes and parsnips
• Dice the red onion
• Chop the garlic
• Cover the bottom of a roasting dish with olive oil and place into the oven
• After a couple of minutes remove the dish from the oven and put in the potato and carrots
• After 10 minutes add the parsnips, onion and garlic
• Roast for a further 20 minutes until the vegetables are beginning to caramelize
• Turn the oven down to gas6/200C
• Beat the eggs with the yoghurt, mustard, a little salt and plenty of freshly ground pepper
• Line a 8”/25cm tart case with non-stick baking parchment and grease the baking parchment
• Cover the case with the roasted vegetables and pour over the egg mixture
• Grate the cheese
• Sprinkle with the chopped chives/parsley and the grated cheese
• Bake for 20-25 minutes until it is set 

Original Source: 
Izzy Silvester