I was watching Ina Garten on Food TV this weekend and she made a roasted vegetable frittatta (recipe here) that inspired me. I didn't want to use all the ingredients she did but I made my own version. I omitted the half and half and used a bit of milk instead. I also skipped the parmigiano and bell peppers because I find that the flavor of bell peppers sometimes takes over.
I roasted some zucchini in the oven with salt and olive oil for about 20 minutes. Ina's recipe calls for roasting them for about 30 minutes but next time, I would keep them in the oven even less time so they'd be a little firmer.
I sauteed scallions in olive oil, added the roasted zucchini and then the egg mixture (beaten eggs, milk, salt and pepper). I cooked this on the stove on medium heat until the bottom was set. Then I transferred the whole pan to the oven at 400 degrees until it was cooked most of the way through.
I topped the frittatta with grated gruyere and then put it back in the oven until the cheese melted.
I cut myself a triangle and served myself some breakfast plus I have leftover for the rest of the week.