7 people
BREAKFAST
Ina Garten How Easy Is That? (p. 90)
Zucchini - 1
Red bell pepper - 1
Yellow bell pepper - 1
Red onion - 1
Garlic - 2 cloves
Eggs - 12
Half-and-half - 1 cup
Parmesan - 1⁄4 cup
Scallions - 3 scallions
Gruyere - 1⁄2 cup
Zucchini - dice
Peppers - dice
Red onion - dice
Garlic - mince
Cheeses - grate
Scallions - chop
Preheat oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with olive oil, sprinkle with 1 1⁄2 tsp salt and 1⁄2 tsp pepper and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
Meanwhile in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 tsp salt and 1⁄2 tsp pepper.
In a 10-inch oven proof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittatta for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into wedges to serve.