Roasted Vegetable Frittata
This recipe was served by Daisy Skarning at Joelle's baby shower in 2006.
She found it on the Food Network website.

Ingredients:

6 eggs
1/3 cup water
1/4 cup roasted potatoes, cut into 1/2-inch cubes
1/4 cup roasted or grilled red pepper, chopped into 1/2-inch pieces
1/4 cup roasted or grilled zucchini, chopped into 1/2-inch pieces
1/4 cup roasted mushrooms, halved
2 cloves roasted garlic, sliced
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup grated Asiago cheese
2 tablespoons butter
1 small shallot, minced

Instructions:

• Preheat the broiler.
• In a mixing bowl whisk together the eggs and water. Add potatoes, red pepper, zucchini, mushrooms, garlic, salt and pepper. Fold in 1/4 cup Asiago cheese. Set aside.
• In a large nonstick skillet, melt the butter over medium heat. Add the shallots and saute for 4 minutes. Stir in the egg mixture. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.
• Sprinkle the frittata with the remaining Asiago. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.

(Food Network) Recipe Summary:
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 4 servings