Every time I make a frittata Dustin complains that he wishes it had a crust. In other words, he wants a quiche. I get it. A flakey butter crust would improve just about anything. But the whole point of a frittata is that it's quicker (no pastry production required) and lighter (less post-breakfast regret). And I like its crust-less-ness. This one is filled with roasted vegetables (summer squash, bell peppers, mushrooms, and onion), garlic, and cheese. I added a little extra cheese. I used milk instead of half and half so I deserved the extra calories.

This makes a massive frittata. If you're only feeding 3 (I'm counting Clara as a whole person now- she eats an impressive amount for a 13-month-old), this'll probably last you a few days. But I wouldn't consider having a healthy delicious breakfast already prepared a problem exactly. Plus, I thought it tasted even better on the second (and third) day.

Roasted Vegetable Frittata

INGREDIENTS
1 small zucchini, diced
1 small yellow squash, diced
1 small red onion, diced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. cremini mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
1 Tbsp. butter
2 cloves garlic, minced
1/3 cup green onions or chives, thinly sliced
12 large eggs
1 cup half and half or whole milk (I used milk)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup freshly grated parmesan cheese
2/3 cup Gruyere or sharp white cheddar cheese, shredded

DIRECTIONS
1. To roast vegetables (this can be done ahead of time), preheat oven to 400 F. Line two large baking sheets with aluminum foil and lightly coat with cooking spray. Toss vegetables (zucchini through mushrooms) with enough olive oil to coat and season with salt and freshly ground black pepper. Arrange in an even layer on the prepared baking sheets. Roast in the preheated oven, turning occasionally, 20-30 minutes, until tender and caramelized. Remove from the oven and set aside to cool.

2. Preheat oven to 350 F.

3. Melt butter in a large 12-inch (preferably nonstick) skillet over medium heat. Add the onions and garlic and saute for a minute. Add the roasted vegetables (should be about 3 cups) and cook for a minute to heat through.

4. In a large bowl, whisk to combine the eggs, milk, salt, pepper, and Parmesan. Pour into the skillet with the vegetables and cook for 2 minutes over medium-low heat without stirring. Sprinkle half of the remaining cheese (Gruyere or Cheddar) over the top of the eggs.

5. Transfer the pan to the preheated oven and bake for 20-25 minutes, until puffed and set in the center. Sprinkle with the remaining cheese and cook for several more minutes until the cheese has melted. Remove from the oven and set aside to cool slightly before serving.

Makes a 12-inch frittata, serves 6-8.

(Adapted from Food Network)