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Export 10 ingredients for grocery delivery
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.
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