Good Housekeeping

Harissa and Tofu Frittata

Name: Harissa and Tofu Frittata
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 250 raw beetroot, roughly chopped; 2 parsnips; 1/2 a swede, about 300g, roughly chopped; 2 tbsp. rapeseed oil; 3 tbsp. harissa paste; 2 red onions, cut into wedges; 280 g pack tofu, we used The Tofoo Co Naked tofu, cut into 2cm (3/4in) pieces; 10 medium eggs; Large handful parsley, roughly chopped; 150 g cherry tomatoes; Mixed salad leaves, to serve

This baked frittata is a great way to use often overlooked root vegetables, just try to roughly chop them to the same size. Use Quorn pieces instead of tofu if you prefer.

By The GH Kitchen TeamPublished: 07 May 2019

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Cal/Serv:

411

Ingredients

250 raw beetroot, roughly chopped
2 parsnips
1/2 a swede, about 300g, roughly chopped
2 Tbsp. rapeseed oil
3 Tbsp. harissa paste
2 red onions, cut into wedges
280 g pack tofu, we used The Tofoo Co Naked tofu, cut into 2cm (3/4in) pieces
10 medium eggs
Large handful parsley, roughly chopped
150 g cherry tomatoes
Mixed salad leaves, to serve

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a rough 20.5 x 30.5cm (8 x 12in) roasting tin with baking parchment, making sure the parchment hangs over the edges to make removal easier.
2. Step 2Toss the beetroot, parsnips and swede in the oil, 2tbsp of the harissa and plenty of seasoning. Empty into the lined tin, spreading to an even layer. Roast for 35-40min, turning half way through, until nearly tender. Add the onions and roast for a further 20min.
3. Step 3Toss the tofu in the remaining 1tbsp harissa paste. When the vegetables have had their time, lower oven to 180°C (160°C fan) mark 4. Beat eggs with some seasoning and the parsley. Pour into the tin and dot around the harissa and cherry tomatoes. Cook for about 15min, until the egg is set. Lift on to a board using the parchment paper and scatter over the mixed leaves. Serve.

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time