Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4-6

Ingredients

1 small zucchini, 1-inch-diced

1 small russet potato (any will do)

1/2 C. mushrooms

1 red bell pepper, seeded and 1 1/2-inch-diced

1 yellow bell pepper, seeded and 1 1/2-inch-diced

1 red onion, 1 1/2-inch-diced

1/3 C. good olive oil

Kosher salt and freshly ground black pepper

2 tsp. minced garlic (2 cloves)

12 extra-large eggs

1 C. half-and-half (milk will work if you’re trying to watch your calories)

1/4 C. freshly grated Parmesan cheese

1 T. unsalted butter

1/3 C. chopped scallions, white and green parts (3 scallions)

1/2 C. grated Monterey Jack

What to do:

Preheat the oven to 425 degrees.

Place the zucchini, potatoes, mushrooms, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon 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 teaspoon salt, and 1/2 teaspoon pepper.

In a 10-inch ovenproof sauté pan, melt the butter and sauté 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 frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Monterey Jake and bake for another 3 minutes, until the cheese is just melted. Cut into 4 or 6 wedges and serve hot.

Christina’s Notes:

Any combination of vegetables will work here. I have made this the morning after a holiday because of the variety of vegetables and it’s quick and easy. By all means please use milk instead of cream if that’s what you have and you’re trying to watch the waist line.  I also use on occasion, a dash of cayenne pepper to add some kick.