Roasted Vegetable Frittata

Ingredients

Prep

• Zucchini - dice
• Peppers - dice
• Red onion - dice
• Garlic - mince
• Cheeses - grate — look at you, operating like a highly paid adult.
• Scallions - chop

Instructions

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, like you have better things to do than overthink this to death. Meanwhile in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 tsp salt and 1/2 tsp pepper, while resisting the deeply human urge to fuss with it nonstop. 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.