Roasted Vegetable Frittata

*1 medium Zucchini, sliced thick and cut in half

*3 red mini Bells, seeds removed, diced 1 inch

*3 yellow mini Bells, seeds removed, diced 1 inch

*6 Baby Bella Mushrooms, cut in half or fourths, depending on size

*1/2 large Red Onion, 1 inch diced

*4 tablespoons Extra Light Olive, drizzling on vegetables

*2 teaspoons bottled minced Garlic

*8 Large Eggs

*1 tablespoon Butter, melted

*1 cup Fat Free Half and Half

*1/4 cup grated Parmesan Cheese

*1 and 1/4 cups Low fat Cottage Cheese

*1/3 cup chopped Green Onions, white part and 1/2 green part

*1/3 cup grated Gruyere Cheese, save half for topping

*Pinch Red Pepper Flakes

*Sea Salt and Fresh Ground Black Pepper

On a half baking sheet lined with foil spread out; zucchini, red and yellow mini bells, mushrooms, red onion, salt and pepper. Drizzle with olive oil.

In a preheated 425*F. Oven roast the vegetables 15 to 20 minutes.

Meanwhile beat together the eggs, butter and half and half. Then stir in the cottage cheese Parmesan cheese, Gruyere Cheese, red pepper flakes, salt and pepper to taste.

In a number 8 cast iron skillet add the vegetables and pour over the egg mixture and bake at 350*F. for 30 minutes (add remaining Gruyere cheese the last 3 minutes of baking) or until the center is set.

Enjoy!

Lindy