Step 1

For the roasted summer vegetables:

Step 2

Preheat the oven to 400 F.

Step 3

Scatter the tomatoes, zucchini and squash evenly onto 2 half sheet pans.

Step 4

Drizzle 1/4 cup of the olive oil over the vegetables on each sheet pan, season generously with salt and pepper and toss to coat.

Step 5

Roast until fork-tender, tossing halfway through, about 18 minutes.

Step 6

Cool to room temperature.

Step 7

For the frittata:

Step 8

Preheat the oven to 375 F.

Step 9

In a large bowl, whisk together the eggs and cream. Add the pecorino and salt and season with pepper, to taste. Whisk well to combine; set aside.

Step 10

Scatter the leftover roasted summer vegetables, arugula and cheese blend evenly over the bottom of a seasoned 8-inch cast-iron skillet. Pour the egg mixture over the vegetables and arugula.

Step 11

Using a spatula, make sure all the inclusions are submerged in the egg.

Step 12

Bake until set, about 30 minutes. Cool for at least 5 minutes before serving.