Thought you’d want to see what our guests totally enjoyed this past weekend.

Just Roasted Veggies

Frittata Right Out of the Oven

Frittata Waiting to be Served

We hope you enjoy this recipe – this is a guest favorite!

1 fennel bulb, trimmed, reserving fronds for garnish, cut lengthwise into 1″ wedges
1 red onion, cut into 1/8ths
1 red pepper, cut into 1½” dice
1 yellow pepper, cut into 1½”  dice
1 zucchini, cut into 1″ diagonals
2 parsnips, cut into 1½”  pieces
½ pound shiitake mushrooms, sliced in half if small/ quarters if large
1 head broccoli, cut into small heads
½ bunch asparagus, cut into 1½” diagonals
½ pint small cherry or pear tomatoes
1/3 cup olive oil
Kosher salt and freshly ground pepper
12 extra-large eggs
2 cups heavy cream
½ cup half & half
Tabasco sauce
½ cup grated Parmesan cheese
1 cup grated Gruyere cheese

Preheat oven to 425 degrees.

Place the fennel, onion, both peppers, zucchini and parsnips on a sheet pan.  Drizzle vegetables with the oil and sprinkle with the salt and pepper to taste.  Combine well.  Bake for 25 minutes – stirring after 15 minutes of baking.

Add the mushrooms, broccoli, asparagus and tomatoes to the cooked vegetables.  Combine well and bake for another 25 minutes – stirring after 15 minutes of baking.  Remove from the oven when nicely browned.

Turn the oven down to 350 degrees.

Beat the eggs with the tabasco sauce, to taste,  in a large bowl with a wire whisk.  Add the heavy cream, half and half, salt, to taste,  and Parmesan cheese.  Mix well

Place the roasted vegetables in a greased, 9×13 pan.  Sprinkle the vegetables with the grated Gruyere cheese.  Bake the frittata for 45-50 minutes, until puffed and set in the middle.

Serve immediately.  Can also be served warm or at room temperature.

Serves 8