Roasted Vegetable & Gruyere Frittata
Ingredients - 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 2 small zucchini (all veggies in 1" or so chunks), 1/4 c olive oil, 1 - 1-1/2 tsp salt (divided), 1 tsp pepper (divided), 2 cloves garlic (minced), 12 large eggs (can get away with 10), 1 c half and half, 1/4 c grated Parmesan, 1 Tbsp unsalted butter, 1/3 c scallions (chopped), 1/2-3/4 c shredded/grated gruyere cheese (we used the larger amount)
Toss veggies with olive oil, 1/2-3/4 tsp salt, and 1/2 tsp pepper. Put on a sheet pan in a 425 degree oven for 15 minutes. Add the garlic, toss, and continue to roast for another 15 minutes. Take out, and turn down the oven to 350 degrees. While these are roasting, mix the eggs, half and half, Parmesan, 1/2-3/4 tsp salt, and 1/2 tsp pepper in a bowl. Set aside.
In a 10 inch ovenproof skillet, saute the green onions in butter over medium-low for 1 minute. Add the roasted veggies and toss. Pour the egg mixture over the veggies, and cook 2-3 minutes over medium-low without stirring. I kept staring at it, tempted to jostle the pan around, but refrain. It will all be okay! Transfer the pan to the oven and bake for 20-30 minutes, until puffed and up and set in the center. And, man oh man, does that thing puff up! Sprinkle with the Gruyere and put back in the oven for a few minutes to melt the cheese. Slice and serve hot!
|Before the cheese was added.. bubbling, puffy, savory deliciousness already!|