Vegetable Frittata

1 Small zucchini, 1-inch diced
1 red bell pepper, 1/1/2 inch diced
1 yellow bell pepper, 1 1/2 inch diced
1/3 light olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 Tablespoon unsalted butter
12 extra-large eggs
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/3 cup chopped scallions, white and green parts (2 scallions)
1/2 cup grated Gruyere cheese

1. Preheat the over to 425 degrees.
2. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil and sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Toss well. Bake for 15 minutes, add the garlic, toss with a spatula, and bake for another 15 minutes.
3. Meanwhile, beat the eggs with a whisk in a large bowl with the half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. When the vegetables are cooked, turn the oven down to 350 degrees.
5. In a 10-inch ovenproof omelet pan, heat the butter and sauté the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the omelet pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat. Bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 8 wedges and serve hot