Recipe: Roasted Veggie Frittata [Video]

Chad Kirtland with Rouses Markets shares an egg dish packed with summer veggies and two kinds of cheese for a satisfying breakfast or “breakfast for dinner”.

Makes 100 8-oz servings

Ingredients:

● 8 Tbsp olive oil

● 4 medium red onion, diced

● 4 red bell pepper, cored and diced

● 4 cup yellow squash, diced

● 4 cup zucchini, diced

● 4 cup fresh corn, cut from the cob

● 4 cup broccoli, cut into small florets

● 2 cup cherry tomatoes

● 1 cup fresh basil, choppedx

● 32 large eggs

● 1⅓ cup heavy cream

● 1 tsp baking powder

● 2 cup sharp cheddar cheese, crumbled

● 1 cup parmesan cheese, shredded

● Kosher salt and black pepper

Instructions:

1. Preheat the oven to 350.

2. Grease a large baking sheet with olive oil.

3. Grease a 9×13 baking dish.

4. In a large mixing bowl, combine all the vegetables. Cover with olive oil and season …