Oven frittata with winter vegetables

Name: oven frittata with winter vegetables
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 250 g winter carrot; 250 g boiled beets; 2 sweet potato bag 1 kg; 4 sticking potato; 2 onion; 6 el sunflower oil; 20 g fresh Italian herbs; 8 medium sized egg

Italian omelette with potato from the oven, with carrot, onion, herbs and boiled beets.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 200 ° C.
Peel the carrot and beetroot and cut into cubes of 1 x 1 cm (brunoise).
Peel the sweet and firm potatoes and cut this brunoise too.
Cut the onions into wedges. Ris the leaves of the sprigs of Italian herbs, cut finely and scoop with the oil.
Put the vegetables and the potatoes in the baking dish and scoop with the herb oil. Sprinkle generously with pepper and salt.
Bake the vegetables and potatoes in the middle of the oven for about 30 minutes. Spoon halfway.
Beat the eggs with pepper and salt. Take the dish out of the oven, leave the oven on.
Spoon the vegetables and pour the egg over them. Put the dish back in the oven and bake the frittata for about 15 minutes.
Bon appétit! .