Roasted fennel, potato & herb frittata

SERVES 2- 4

This frittata is a celebration of root vegetables – the roasted fennel is meltingly good!

2 fennel bulbs, cut into about

6- 8 slices lengthways

2-3 large potatoes, cut

lengthways into wedges Olive oil

1 red capsicum, deseeded

and sliced

1 large onion, peeled, halved

and thinly sliced, tip to root

2 tbsp balsamic vinegar

2 tsp brown sugar

4 eggs Small handful of parsley

Small handful of fresh basil

½ tsp salt

¼ tsp pepper

6- 8 sage leaves

1 Heat oven to 180°C. Oil an ovenproof dish.

2 Scatter the fennel and potatoes on a baking tray, then drizzle with olive oil. Roast for 20-25 minutes or until cooked. After 10 minutes, add the capsicum to the tray.

3 While the vegetables roast, caramelise the onion. Add the onion slices to a saucepan with a splash of olive oil, the balsamic vinegar and brown sugar. Sauté for 20 minutes until softened.

4 In a large bowl, whisk the eggs until combined, sprinkle in the herbs and seasoning. Add the roasted vegetables and toss to coat in the egg. Pour into the dish. Drape over the onions and scatter the sage leaves.

5 Bake for 15-20 minutes until the egg is set.

6 Serve the frittata warm or at room temperature.