Swiss Gruyère and Roasted Vegetable Frittata

Preheat the oven to 200°C. Grease a 20 cm oven-safe skillet or baking dish with 15 g of unsalted butter.

Grate 100 g of Gruyère cheese and finely chop 10 g of fresh chives.

Spread 500 g of leftover mixed root vegetables (from Day 1) onto a large sheet pan, ensuring at least 1.5 cm of space between the vegetable pieces to prevent steaming. Bake at 200°C for 8 minutes to reheat and recrisp them.

While the vegetables are in the oven, whisk together 6 large eggs, 60 ml of heavy cream, 1/2 tsp of salt, 1/4 tsp of black pepper, and 5 g of the chopped chives in a medium bowl until smooth and slightly frothy.

Gently fold 75 g of the grated Gruyère cheese into the egg mixture.

Transfer the reheated 500 g of root vegetables into the greased skillet. Pour the egg and cheese mixture evenly over the vegetables, tapping the skillet gently so the egg settles into all the gaps.

Sprinkle the remaining 25 g of grated Gruyère cheese evenly over the top of the frittata.

Bake at 200°C for 15 minutes, until the frittata is set in the center and the cheese on top is melted and golden-brown.

Remove from the oven and let rest for 3 minutes. Garnish with the remaining 5 g of chopped chives, slice into wedges, and serve.