Roasted Vegetable Frittata

1 carrot, scraped, cut in 1/2 inch pieces
1 small zucchini, cut in thin slices
1 red bell pepper, chopped
1 green bell pepper, chopped
3/4 cup chopped sweet onion
1/3 cup extra virgin olive oil
Salt
Ground black pepper
1 tablespoon minced garlic
12 large eggs
1 cup half-and-half
1/2 cup freshly shredded Parmesan cheese
1 tablespoon butter
2 green onions, chopped
1 teaspoon ground mustard
1/3 cup shredded Swiss cheese
2 tablespoons shredded sharp Cheddar cheese

Preheat the oven to 425 degrees. Place the carrots, peppers, zucchini, peppers and onion on a baking sheet. Drizzle the olive oil over the veggies and sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss and then bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and lower oven temperature to 350 degrees. In a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large heavy, deep ovenproof skillet, melt the butter and saute green onions over medium-low heat for a minute, stirring in the ground mustard. Add the roasted vegetables to the skillet and toss with the green onions. Pour the egg mixture over the vegetables and cook for couple of 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 solid in the middle. Sprinkle with the Swiss cheese and bake for a couple more minutes - just until cheese melts. Cut into 6 - 8 wedges. Sere hot or even at room temp.

If you prefer meat or seafood in your frittata, add crumbled bacon and/or sausage, chopped ham or barely cooked shrimp or picked crab meat when combining the veggies and egg mixture. This is absolutely delish. Plus it warms up nicely if you have left-overs. This recipe is yummy for any meal.