Frittata with baked vegetables

Ingredients:

• 1 small zucchini, cut into 2.5cm cubes
• 1 red bell pepper, seeded and cut into 4cm cubes.
• 1 yellow bell pepper, seeded and cut into 4cm cubes.
• 1 red onion, diced into 4cm cubes.
• 1/3 cup good quality olive oil
• 2 tsp. crushed garlic (2 cloves)
• 12 large eggs
• 1 cup light cream
• 1/4 tbsp. freshly grated parmesan
• 1 tbsp unsalted butter
• 1/3 cup chopped green onions (3 green onions)
• 0.5 cups grated Gruyere
• Fresh arugula, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Place the zucchini, pepper, and onion on a baking sheet. Drizzle with olive oil, sprinkle with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and reduce the temperature to 350°F (175°C).
2. Meanwhile, in a large bowl, whisk the eggs with the cream, Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper.
3. In a 25cm ovenproof skillet, melt the butter and sauté the green onions over medium heat for 1 minute. Add the roasted vegetables to the skillet and toss with the green onions. Pour the egg mixture over the vegetables and sauté for 2 minutes over medium-low heat, without stirring.
4. Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the center. Sprinkle with Gruyère and bake for another 3 minutes, until the cheese is melted. Cut into 6 or 8 wedges and serve hot, garnished with fresh arugula.