Ingredients (makes 6 to 8 servings):
- 1 small zucchini (baby marrow), 25mm diced
- 1 red bell pepper, seeded and 25mm diced
- 1 yellow bell pepper, seeded and 25mm diced
- 1 red onion, 25mm diced
- 1/3 cup good olive oil
- Salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- ¾ cup grated strong cheddar cheese
Method:
- Preheat the oven to 220°C.
- Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1½ teaspoons salt and ½ 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 180°C.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt and ½ teaspoon pepper.
- In a 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 cheddar cheese and bake for another 3 minutes, until the cheese is just melted.
- Cut into 6 or 8 wedges and serve hot.