Recipe Review - Roasted Vegetable & Gruyere Frittata

Okay, I'm a sucker for anything with roasted vegetables, and when you add that to some seriously fantastic cheese and deliver them in a vessel like a quiche or frittata, I'm done for. And this one has it all! Roasted, seasoned veggies, nutty Gruyere cheese, and creamy eggs ... seriously, delicious. I'm sure you could easily alter the veggies to any of your favorites without any trouble, and whatever you do, don't skimp on the cheese. I had never tried a frittata before having been paranoid that the whole thing would cement itself into my pan indefinitely. I stuck with quiche that had a crust between my precious Calphalon Anodized Cookware and those pesky eggs, but this turned out just as I had envisioned.. minus the whole pan nightmare. It came out just like butter. This recipe is adapted from one I saw on Barefoot Contessa.

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!

I should say, of course, that we did not eat the frittata in its entirety on the first night. It reheated fantastic, and was delicious cold. I just could not help myself from picking at it later that night.. so, so good!