As he was manfully tucking into his Three Root Boulangere, clearly trying hard not to think about where the chops were, I could see that something else was troubling him. “What’s for tea tomorrow?” He asked, trying to be nonchalant about it. “Roasted root frittata”. I said. I think he could sense an certain undertone, because it took him a few seconds to say “And the day after?”. Poor chap. I’m not trying to go vegetarian but actually I am quite liking this reduction in meat. For a start my shopping bill has greatly reduced. I promised him spaghetti bolognaise and African Chicken (a Nigella recipe, from Kitchen) as forthcoming attractions on the tea time bill of fayre, and he seemed to be satisfied.So the roast root veg frittata. It is delicious, and beautiful to look at. And a doddle to make – a winner on all counts in my book. Shame the kids didn’t like it. I had thought Pink would go for it because she loves omelette, and I was hoping Blue would like the veg and overlook the egg element (he’s not a huge fan) but to be honest Blue’s a bit post-viral and Pink has a stinking cold and neither were taken. They did like the steamed leeks that I did with it though.
However, I will try it again in a few months time (well, let’s be honest, probably next autumn), and it’s always something the Husband and I can enjoy. I wonder if it would be nice upping the beetroot content and adding dill as the herb, with a sour-cream dressing. What do you reckon?