The ingredient list: pumpkin, red bell pepper, zucchini, new potatoes, eggs, cream, aged cheddar, basil, salt, and pepper.
Another egg dish that uses fewer eggs and less cream than any of the other recipes I have in my collection. This frittata is filled with lots of roasted veggies, making the eggs just something to bind it all together. I roasted the veggies earlier in the day when I was doing other things in the kitchen so those were all prepped and ready when it came time to assemble this for a weeknight dinner with a salad. You could use any number of roasted vegetable combinations but I stuck with the ones she listed so that we could taste her version. Her version is very very good.
The recipe instructs you to use an 8" frying pan but I decided that would be too much for just the two of us, so I used a 6" frying pan and made a third of the recipe which, as you can see fit nicely into the pan. Mark ate 3/4 of this and I ate a 1/4 so you can judge portion size for men/women. A salad went nicely with it. Definitely a repeat.
In our little group of the four of us cooking these recipes together each week, we each get to pick a recipe each month. We don't have any stipulations (although we are all a little sated with all the baking we do for other groups so we don't choose many sweets), and we don't know what one another is going to choose each week. We submit them to Gaye and she sends around the list for the month. I found it interesting to note that we go on "kicks" quite unaware the others are chosing recipes that are pasta, or eggs, or tomatoes, etc. and end up with some recipes each month that look they were meant to be in a theme. It just happens, we must all be on the same "vibe" for cooking!