Roasted Vegetable Frittata

Roasted Vegetable Frittata

½ recipe Roasted Vegetables

8 strips of bacon, cooked

1 to 1 ½ cups Heavy Cream

8 eggs, blended with enough cream to make 4 cups (in a liquid measuring cup)

One cup shredded Gruyere cheese

Salt and pepper to taste

Pinch nutmeg (optional)

Carefully line a 13 x 9-inch baking pan with non-stick foil, non-stick side up. Allow the foil to hang over 2 opposite ends of the baking pan so the frittata is easier to remove once baked. Coarsely chop the bacon and sprinkle on the bottom of the prepared pan. Scatter the Roasted Vegetables over the bacon.

Season the custard base with the salt and pepper, and nutmeg, if using. Stir in the shredded Gruyere cheese.
Pour custard slowly over the bacon and spinach.
Bake in a 375º F oven and bake for 25-30 minutes, until browned and set.
Remove pan from oven allow to cool for 5 minutes. Remove the frittata from the pan and cut into desired shapes. Serve immediately.