Barefoot Contessa's Roasted Vegetable Frittata

Barefoot Contessa's Roasted Vegetable Frittata, adapted slightly. I modified the olive oil usage only 'cause I failed to read the recipe before roasting the veggies! Still turned out great, tho' I used less oil than the original recipe called for. For the Contessa's original recipe, check out Sidewalk Shoes' blog.

Barefoot Contessa's Roasted Vegetable Frittata was my lazy day choice. Taken from her book I love, love, LOVE: "How Easy Is That?," her frittata was as advertised...soo easy. Her original recipe using 12 extra-large eggs halved easily...soo yummy.
   I have yet to make a recipe of Ina Garten's that wasn't easily adapted to what's on hand yet still better than anything I usually come up with myself to use up "what's on hand."

Roasted Vegetable Frittata
1 small zucchini, cut into 1-inch slices--halved (aiming for bite-sized pieces)
1 large red bell pepper, seeded and 1 1/2 inch dice
1/2 red onion, 1 1/2 inch dice
good olive oil, for drizzling
1/2 tsp. Goya Adobo All Purpose Saffron Seasoning (I'm just trying to use up the seasoned salts I have on hand. Contessa uses kosher salt)
1/2 tsp. freshly ground black pepper
2 cloves minced garlic
6 large eggs
1/2 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon butter
1 green onion, diced (note that I didn't roast these)
1/4 cup grated Gruyère cheese
--To use less energy, I roasted the veggies in the toaster oven @ 425°F for 15 minutes; added the garlic and baked for 10 more minutes.
--Then I preheated the big oven to 350°F.
--In a medium bowl, whisked the eggs, half-and-half, Parmesan, 1/2 teaspoon seasoned salt and 1/2 teaspoon pepper.
--Popped my 10-inch iron skillet into the heating oven with the butter in it. Once the butter melted, I added the roasted veggies and the green onions to the skillet, drizzled it with olive oil then popped it back into the oven for a couple of minutes. Pulled it out just long enough to pour the egg mixture over the veggie mixture, then popped it right back into the oven for 20 minutes, until the frittata was nice and puffed up. Then added the Gruyère to the top, drizzled with a bit more olive oil and baked for another 3 minutes until the cheese was melted. Serve hot.

   Because I didn't have to cook yesterday, being at Mom & Dad's, I had to make today my Meatless Monday. So, this frittata was my meatless supper. Had a green salad for lunch. Baked a loaf of banana bread today too. Thought I'd already shared my favorite banana bread recipe, so I didn't bother to take a pic, but I couldn't find that recipe on this blog just now when I searched. Must share it one of these days, 'cause we love it!
    REALLY need to come up with some easy recipes that don't involve eggs for Meatless Mondays. Any ideas for me??