This easy vegetarian Winter Vegetable Frittata can work for breakfast, lunch or dinner!
Preheat the grill to a medium-high heat. Peel the carrots, parsnip and celeriac, then cut into long, thin matchsticks.
Heat a splash of garlic-infused olive oil in a large, non-stick frying pan over a medium-high heat. Add the butter and once it’s foaming, add the vegetable matchsticks and fry for 5 to 6 minutes until softened, stirring regularly. Add the thyme and fry, stirring, for a couple of minutes, then increase the heat, add the greens and fry for 2 to 3 minutes until softened. Remove the pan from the heat.
Ensure that the vegetables are evenly distributed over the base of the pan, then pour over the beaten eggs. Sprinkle the cheese over the top, then return the pan to the hob over a very low heat. Cook the eggs just enough to set the underside, then slide the pan under the grill (protect the handle from the heat if it isn’t heatproof) and cook for a few minutes until the eggs are lightly set with a gentle wobble in the middle of the pan. Remove the pan from the grill and leave to stand for 2 to 3 minutes before turning out and slicing. Serve either hot or at room temperature.