Rosemary Root Veg Frittata Recipe | Tesco Real Food

Ingredients

• 750g potatoes, cut into thin rounds
• 250g carrots, cut into thin batons
• 1 parsnip, peeled and cut into 2cm chunks
• 1 onion, cut into 2cm chunks
• 2 tbsp vegetable oil
• 10g fresh rosemary, leaves picked and finely chopped
• 6 large eggs
• 2 wholemeal bread slices, whizzed to fine crumbs
• 1 garlic clove, crushed
• 220g pack green beans