Harissa and Tofu Frittata

This baked frittata is a great way to use root vegetables: just roughly chop them to the same size. Use Quorn pieces instead of tofu if you prefer. Hands-on time 20min. Cooking time about

1¼hr. Serves 4

250g (9oz) raw beetroot, roughly chopped 2 parsnips, roughly chopped ½ a swede, about 300g (11oz), roughly chopped 2tbsp rapeseed oil 3tbsp harissa paste 2 red onions, cut into wedges 280g pack tofu, we used The Tofoo Co Naked Tofu, cut into 2cm (¾in) pieces 10 medium eggs Large handful parsley, roughly chopped 150g (5oz) cherry tomatoes Mixed salad leaves, to serve

1 Preheat oven to 200°C (180°C fan) mark 6 and line a 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, ensuring the parchment hangs over the edges so it can be lifted out easily. 2 Toss the beetroot, parsnips and swede in the oil, 2tbsp of the harissa paste and plenty of seasoning. Empty into the lined tin, spreading them in an even layer. Roast for 35-40min, turning halfway through, until nearly tender. Add the onions and roast for 20min more. 3 Toss the tofu in the remaining 1tbsp harissa paste. When vegetables have had their cooking time, lower oven to 180°C (160°C fan) mark 4. 4 Beat the eggs with some seasoning and the parsley. Pour into the tin and dot around the harissa-coated tofu and cherry tomatoes. Cook for about 15min, until the eggs are set. Lift the frittata on to a board using the parchment and scatter over the mixed leaves. Serve. PER SERVING 411cals, 27g protein, 22g fat (4g saturates), 22g carbs (17g total sugars), 8g fibre