Roasted Vegetable and St. Tola Frittata from Chef Robbie Mccauley, Gregans Castle Hotel
This is a great easy lunch or dinner served warm or cold the next day, perfect with a nice salad and some sourdough bread. We use the local St. Tola Irish Goat Cheese made by Siobhan Ní Ghairbhith in Inagh. You can substitute any of the vegetable with any other vegetables such as aubergines and peppers or broccoli and blue cheese.
RECIPE
(serves 4)
Ingredients :
- 1/2 sweet potato (large dice skin on)
- 1/4 butternut squash (large dice peeled)
- 1/2 courgette (large dice)
- 1 red onion (cut in wedges)
- 1 garlic clove (crushed)
- 1 tsp fennel seeds
- 1/4 tsp chilli
- 1/2 tsp cumin seeds
- salt
- olive oil
- 6 eggs
- 1 lemon zested
- 100g good goat's cheese (we use St. Tola)
Mix the vegetables with 2 tbsp olive oil, salt, spices and lemon zest and place in roasting dish. Roast at 200 degrees Celsius for 25 mins until cooked and nicely coloured.
Lightly beat the eggs and fold through the roasted vegetables.
Heat a 24cm frying pan with 1 tbsp olive oil on a medium heat, and add the frittata mix. Once half-cooked, place under a hot grill for 4-5 minutes.
When nearly ready, add the goat's cheese crumbled and place back under the grill for 2 minutes.
Leave to cool slightly and slide onto a serving dish. Serve with a nice garden salad.