Roasted Vegetable Frittata with Micros

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Ingredients

1	Large	Zucchini, diced
1	Large	Red Bell Pepper, diced
1	Large	Red Onion, diced
3/10	Cup	Olive Oil
2	Cloves	Garlic, minced
1	Pinch	Salt
1	Pinch	Freshly Ground Pepper
12	Large	Eggs
1	Cup	Half-and-Half
1/4	Cup	Freshly Grated Parmesan Cheese
1	Tablespoon	Butter
1	Tablespoon	Prepared Pesto
1/3	Cup	Green Onions
1/2	Cup	Grated Sharp Cheddar Cheese
1	Handful	Mild Mix Microgreens

Preheat the oven to 425 degrees.
Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper and toss well. Bake for 15 minutes.
Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
In a bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. If you like some heat, you can add in ¼ teaspoon of cayenne pepper!
In a 10-inch ovenproof sauté pan, melt the butter and sauté the green onions over moderate heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables, swirl in the pesto, and cook for 2 minutes over moderate heat without stirring.
Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle.
Sprinkle with the sharp cheddar cheese and bake for another 3 minutes, until the cheese is just melted.
Cut into 6 or 8 wedges and serve hot. Garnish with microgreens and serve with warm, crusty baguette slices and a fruit salad!