The roasted veggies are so good, you'll (almost) wonder why you didn't just eat them like this instead of putting them in a frittata!
4 cups Roasted Zucchini, Onion, and Peppers
1 teaspoon olive oil
10 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
Preheat oven to 400 degrees. Brush a 9 1/2-inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from leftover roasted zucchini, onion, and peppers; place in pie plate.
In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.
Bake until top is golden and center is set, 35 to 40 minutes; cool 5 minutes before serving.
[ via Martha Stewart ]